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Mustard and Rosemary Crusted Chateaubriand

Prep time: 10 min

Cook time: 50 min

Serves: 2

Nutrition Info

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Mustard and 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.

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Private Reserve® Rub

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1 (2.35 oz.) jar

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Butcher's Cut Chateaubriand

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1 (4 lb.) roast | serves 8

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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

Preparation

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.