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\u200bAre you craving an easy-to-prepare recipe that will level up your favorite filet mignon experience, complemented by a side worthy of its company? Then look no further, because this roasted Chateaubriand with red wine gravy and lemon-garlic asparagus recipe was made just for you. Never had this mouthwatering filet mignon roast on your menu? The Butcher\u2019s Guide: What is a Chateaubriand Roast?<\/a> is the perfect source to learn what makes it so tender and delicious.<\/p>\n If you savor the fork-tender and savory decadence of the perfect single-serve filet mignon steak, this Chateaubriand recipe is going to blow your mind. Featuring extra-aged, -trimmed, and -lean Chateaubriand, accented by a velvety-rich gravy that makes every slice exceptionally juicy, and accompanied by a powerhouse of lemony garlic-flavored asparagus, every bite is a celebration. Ready to taste pure fork-tender perfection? Let\u2019s get started!<\/p>\n In order to truly taste the difference in this elevated filet mignon roast experience, you must first select the perfect Chateaubriand. Luckily for you, Omaha Steaks has two mouthwatering options: the 30+ day-aged, double-trimmed Omaha Steaks Butcher’s Cut Chateaubriand<\/a> and the 35+ day-aged, triple-trimmed, 100% Private Reserve filet mignon Omaha Steaks Private Reserve\u00ae Chateaubriand Roast<\/a>. Whichever roast you choose, you\u2019ll taste Omaha Steaks guaranteed perfection in every bite.<\/p>\n The centerpiece of this impressive meal is also the element that takes the longest to prepare, so this recipe is going to start with prepping and cooking your Chateaubriand, which will include some downtime in which you can prepare the rest of your dish.<\/p>\n As with all our perfectly flash-frozen proteins, the first step is to properly thaw it. Completely thaw your incredibly tender, extra-juicy Omaha Steaks Chateaubriand in the refrigerator for 48-72 hours, or approximately 4-7 hours per pound.<\/p>\n Once completely thawed, pat dry with paper towels on all sides while preheating your oven to 250 degrees F. Next, enrich its naturally incredible flavor by liberally seasoning with salt and ground black pepper on all sides and allowing it to come to room temperature, which should take about 30 minutes. Add low smoke point grapeseed oil to your cast iron pan and bring to high heat, then sear that perfectly seasoned roast for two to three minutes on all sides until it reaches a golden brown all over.<\/p>\n Now that your roast is perfectly seared and your oven is ready, remove the Chateaubriand from the pan, reserving those delicious, savory drippings, put in on a wire rack-lined baking sheet, and place it in the oven. Determine the correct cooking time based on your roast\u2019s size and your preferred doneness by referring to the Omaha Steaks roast cooking chart<\/a>, using a meat thermometer to ensure perfection. Not sure what your preferred doneness looks like? Omaha Steaks doneness guide<\/a> is here to help. Then simply rest for 15 to 20 minutes to give those unbelievable juices time to redistribute and slice to desired thickness for the perfect bite!<\/p>\nWhy We Love This Chateaubriand Recipe<\/strong><\/h3>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n
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How to Cook Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus<\/strong><\/h2>\n
1. The Chateau(briand) Must Go On!<\/strong><\/h3>\n