Mustard and Rosemary-Crusted Chateaubriand
This recipe features a fork-tender chateaubriand with the right amount of seasoning to elevate the flavor profile for a decadent meal worthy of any occasion.
Servings: 4 servings
Ingredients
- 1 2 lb. USDA Certified Very Tender Omaha Steaks Butcher's Cut Chateaubriand thawed
- 1-2 tablespoons Omaha Steaks Private Reserve® Seasoning
- 1/4 cup cooking oil
- 1/4 cup whole grain mustard
- 1 large rosemary sprig, divided
Instructions
- Thaw roast in refrigerator for 24-48 hours; remove from packaging, drain excess juice, and pat dry with paper towels.
- Preheat oven to 250 degrees Fahrenheit.
- Cut rosemary sprig in half and reserve one half for roasting step. Remove leaves from the other half and roughly chop.
- Rub roast with whole grain mustard and coarsely chopped rosemary, then sprinkle on Omaha Steaks Private Reserve Seasoning until roast is fully coated.
- Preheat a large sauté or roasting pan until very hot, then add cooking oil.
- Once oil is hot, carefully add roast and allow to brown on one side. Once browned, carefully rotate with tongs and a spatula on remaining sides until fully browned all over.
- Place roast on a wire rack-lined roasting pan, ensuring it does not touch the bottom of the pan, and place the other half of your rosemary sprig on top.
- Place in oven and roast for 1 hour and 5 minutes, or until it reaches 130-140 degrees Fahrenheit as per a meat thermometer, for recommended medium-rare doneness; for a different desired doneness, refer to our helpful Roast Cooking Chart.
- Once the roast has reached your desired doneness, remove from oven and allow to rest for 15-20 minutes before serving.