Mustard and Rosemary-Crusted Chateaubriand Recipe

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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

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

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.
Prep Time10 mins
Cook Time1 hr 5 mins
Thawing Time1 d
Total Time1 d 1 hr 15 mins
Course: Main Course
Keyword: Chateaubriand, Tenderloin Roast, Roast
Servings: 4 servings

Ingredients

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.

Person holding white platter with sear-roasted chateaubriand cooked medium-rare and sliced. Served with a small bowl of garlic and herb melted butter sauce.

Omaha Steaks Roasts

Our versatile selection of oven-ready roasts is ready to impress with ease and irresistible flavor any night of the week.