Creating a delicious and memorable meal for a dinner party can seem intimidating, but I’m here to tell you it’s easy! This simple yet extravagant recipe features a fork-tender chateaubriand<\/a>, savory roasted parsnips and kale with bacon, and a rich Dijon-hollandaise sauce. After just one bite, the table will agree that this is the best meal they’ve ever had.<\/p>\n As delicious as it is, a chateaubriand doesn’t usually appear on a typical dinner menu. So, when it comes to the perfect meal, you want to ensure the best experience. That’s why I recommend the Omaha Steaks Private Reserve\u00ae Chateaubriand<\/a>. This delectable 3-pound roast is cut from our Private Reserve\u00ae tenderloins, extra-aged for at least 35 days to maximize tenderness, and completely trimmed for a flawless experience. Also, not just any bacon will do! Omaha Steaks Applewood Smoked Steak-Cut Bacon<\/a> is cured, smoked, and super thick. Let’s get started!<\/p>\n You’ll start by prepping your chateaubriand well in advance by thawing it in the refrigerator for 24 to 48 hours. Once thawed, pat dry with paper towels and season liberally with salt and pepper. Allow the roast to come to room temperature on the counter for about one hour. While searing, preheat the oven to 250 degrees Fahrenheit. Once the roast is seared, place it on a roasting rack and cook it in the oven until it\u2019s reached 10 degrees below your desired cooking doneness via a meat thermometer; for rare doneness, cook for about 45 minutes. Refer to our helpful Omaha Steaks Roast Cooking Chart<\/a> for different doneness temperatures. Let the chateaubriand rest for about 15 to 20 minutes to reach juicy perfection while you increase the oven’s temperature to 400 degrees Fahrenheit for your roasted vegetables and bacon side dish.<\/p>\n Roasted parsnips and kale with bacon is the perfect side for this mouthwatering roast! Get started by thawing your Omaha Steaks Applewood Smoked Steak-Cut Bacon<\/a> overnight in the refrigerator. While you wait for your oven to come to temperature, add one teaspoon of olive oil and four slices of bacon to a cold medium saucepan and bring to medium heat. Saut\u00e9 bacon until brown and crispy, around six to eight minutes, then remove from the heat and reserve the bacon fat.<\/p>\n Bring a pot of salted water to a boil. While waiting for the water to boil, toss the kale with the bacon fat and a pinch of salt and pepper in a medium bowl and set aside. Boil the sweet and nutty diced parsnips for two minutes in the pot. Then strain and place them on a sheet pan and toss with the remaining olive oil and spices and roast in the oven for about 10 minutes. Add the bacon and kale to the parsnips and toss until well coated. Cook until kale is wilted and parsnips reach the desired doneness, about five to seven minutes.<\/p>\n This dish wouldn’t be complete without a savory, rich Dijon-hollandaise sauce! To create it, bring a medium half-filled pot of water to a slow boil. Then, in a large bowl, add egg yolks, pungent Dijon mustard, creamy horseradish, umami Worcestershire sauce, water, tangy lemon juice, and spicy hot sauce and whisk until everything is well incorporated.<\/p>\n Next, place the bowl over the pot of slow boiling water and continue to whisk until the mixture emulsifies and becomes sauce-like. Make sure to alternate whisking on and off heat every 30 seconds to prevent the eggs from scrambling. Slowly add your melted butter and whisk the mixture until it\u2019s rich and ribbony with a sauce-like consistency and season to taste with salt and pepper. If your sauce is too thick, add water one tablespoon at a time and whisk until the desired consistency is achieved. Lastly, wrap the bowl with plastic wrap and keep warm until you\u2019re ready to serve.Now that everything’s ready, it\u2019s time to wow your guests! Slice the perfectly roasted chateaubriand, drizzle your homemade Dijon-Hollandaise sauce over them, and serve with the roasted parsnips and kale with bacon side dish.<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n
\n
How to Make Chateaubriand With Dijon-Hollandaise and Roasted Parsnips and Kale With Bacon \u00a0<\/strong><\/h2>\n
1. Let\u2019s Roast the Perfect Chateaubriand <\/strong><\/h3>\n
Once the roast is at room temperature, preheat a large cast-iron pan over medium-high heat, then add grapeseed oil. Next, place the chateaubriand in the pan and sear each side until nicely browned, about two to three minutes per side.<\/p>\n2. Give the Parsnips and Kale a Crispy Flair<\/strong><\/h3>\n
3. Time To Whip Up a Dijon-Hollandaise Sauce<\/strong><\/h3>\n
<\/div>
![\"Chateaubriand](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2024\/10\/Chateau-with-dijon-hollandaise-and-roasted-parsnips-and-kale-with-bacon-recipe-Blog-150x150.jpg\")
<\/div>\n\t