Mustard & Rosemary Crusted Chateaubriand
The epitome of elegant roasts, this Chateaubriand is dressed in a savory rub of whole grain mustard and coarsely chopped rosemary, pan seared and then finished in a slow oven. This ensures even coloring throughout the roast and retains maximum juice and flavor. A magnificent entree for an intimate dinner for two.
Servings: 2
Calories: 470kcal
Ingredients
- 1-10 oz Omaha Steaks Chateaubriand #442
- 1/4 cup Canola Oil
- 1/4 cup Whole Grain Mustard
- 1 Tbsp. Omaha Steaks Private Reserve Seasoning
- 1 Large Sprig Rosemary
Instructions
- Thaw roast completely in refrigerator overnight.
- Preheat oven to 250°F.
- Cut rosemary sprig in half. Remove rosemary leaves from stem from one half of the sprig and roughly chop.
- Remove roast from packaging; drain off excess juice. Rub with Whole Grain Mustard and coarsely chopped rosemary.
- Sprinkle Omaha Steaks Private Reserve Seasoning on entire roast.
- Preheat a large sauté pan or roasting pan until very hot, using proper ventilation.
- Add about 1/4 cup of Canola Oil to pan; wait until oil is hot.
- Carefully place seasoned roast in pan, waiting to brown before rotating. Brown and rotate for all 4 sides.
- Place roast on wire roasting rack in roasting pan; avoid roast touching bottom of pan. Place other half of rosemary sprig on roast.
Nutrition
Calories: 470kcal | Protein: 31g | Cholesterol: 100mg | Sodium: 320mg