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Holiday table with woman holding a cream platter over the table with sliced rosemary-garlic chateaubriand with a small bowl of red wine mushroom sauce. In background on table is a platter of roasted parmesan acorn squash, glass or red wine and white taper candle.
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Rosemary-Garlic Chateaubriand With Red Wine Mushroom Sauce & Roasted Parmesan Acorn Squash

This is complete holiday meal that's elegant enough for a celebration but cozy enough to feel at home.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Main Course
Keyword: Chateaubriand
Servings: 8 servings
Author: Chef David Rose

Ingredients

Prime Rib Chateaubriand

Wine & Mushroom Finishing Sauce

Rosemary-Garlic Oil

  • 4 large garlic cloves, minced
  • 1 tablespoon fresh chives, minced
  • 1 tablespoon fresh rosemary, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Parmesan Acorn Squash

  • 1 large acorn squash, about 1 1/2 to 2 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves, minced

Instructions

Rosemary-Garlic Oil

  • Place all ingredients in a medium bowl and whisk until fully incorporated.

Chateaubriand

  • Thaw the chateaubriand in the refrigerator for 24 to 48 hours or until completely thawed.
  • Remove from the refrigerator and pat dry all over with paper towels. Season with salt and pepper, then sit at room temperature for about 30 minutes.
  • Rub the rosemary-garlic oil all over and let it sit for another 30 minutes.
  • Preheat the oven to 250 degrees Fahrenheit.
  • Add grapeseed oil to an extra-large cast-iron pan and bring to medium-high heat. Sear the roast on all sides until browned, about 60-90 seconds per side. Add butter to the pan and baste for about 15 seconds per side.
  • Transfer the chateaubriand to a roasting rack and place it on the center rack of the oven.
  • Roast for about 1 hour until the internal temperature is 120 degrees Fahrenheit via a meat thermometer for rare doneness. Refer to our helpful Omaha Steaks Roast Cooking Chart for different doneness temperatures.
  • Let the chateaubriand rest for 15 to 20 minutes, then slice.
  • Serve with Parmesan-acorn squash and red wine mushroom finishing sauce.

Parmesan Acorn Squash

  • Preheat oven to 400 degrees Fahrenheit.
  • Trim about 1/2" from the top and bottom of the squash, slice down the middle, and remove the seeds with a spoon.
  • Slice acorn squash lengthwise in 1/2" slices and put into a medium bowl.
  • Toss with olive oil and salt and pepper.
  • Then lay it flat on a large baking sheet.
  • Roast in the oven for 15 minutes; then flip the slices and roast for an additional 10 minutes.
  • In a medium bowl, combine the Parmesan cheese and thyme.
  • Top the squash slices evenly with the Parmesan-thyme mixture and roast for an additional 5 minutes until the cheese is crispy, browned, and bubbly.
  • Serve warm with chateaubriand.

Red Wine & Mushroom Finishing Sauce

  • Place sauce pouch in a small bowl of hot tap water to thaw for 18-20 minutes.
  • Pour sauce into a small saucepan and heat on low-medium heat.
  • Whisk occasionally for 3 to 4 minutes or until the sauce begins to simmer.
  • Serve warm with chateaubriand.