Whether it’s a holiday, a special occasion, or just because you wanted to treat the table to a luxurious meal, some dinners deserve a roast. But not just any roast – a mustard and rosemary-crusted chateaubriand roast! This decadent recipe is surprisingly easy to make and even easier to enjoy. All you need is a fork-tender, juicy roast, the right seasoning to elevate the flavor profile, a little kick of heat from some whole grain mustard, and a subtle and woodsy hint of rosemary for a meal worthy of the occasion (or lack thereof!).
Why We Love This Chateaubriand Recipe
When you’re serving something as impressive as a chateaubriand, you want to ensure it’s up to the task. That’s why this recipe calls for a USDA Certified Very Tender Omaha Steaks Butcher’s Cut Chateaubriand. This delectable 2-pound beauty is the roast-sized version of our famously fork-tender filet mignon. It’s extra-aged for at least 30 days to maximize that highly coveted tenderness, double-trimmed by our master butchers, and the perfect canvas for the artful balance of complementary herbs and spices found in our Omaha Steaks Private Reserve® Seasoning. This is an experience no one around your table will ever forget.
Before You Start
- Thaw your luxurious USDA Certified Very Tender Omaha Steaks Butcher’s Cut Chateaubriand well in advance by placing it in the refrigerator for 24 to 48 hours.
Tools You Will Need Before You Start
- 1 Large Sauté or Roasting Pan
- 1 Wire Rack-Lined Roasting Pan
- Tongs
- Spatula
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Mustard and Rosemary-Crusted Chateaubriand
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.
Omaha Steaks Roasts
Our versatile selection of oven-ready roasts is ready to impress with ease and irresistible flavor any night of the week.