Mustard and Rosemary Crusted Chateaubriand

Recipe Categories: All Recipes  |  Roasts  |  Tenderloin Roast  |  Holidays  |  Mother's Day  |  Christmas
Prep time: 10 min
Cook time: 50 min
Serves: 2
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.
  • 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
  1. Thaw roast completely in refrigerator overnight.
  2. Preheat oven to 250°F.
  3. Cut rosemary sprig in half. Remove rosemary leaves from stem from one half of the sprig and roughly chop.
  4. Remove roast from packaging; drain off excess juice. Rub with Whole Grain Mustard and coarsely chopped rosemary.
  5. Sprinkle Omaha Steaks Private Reserve Seasoning on entire roast.
  6. Preheat a large sauté pan or roasting pan until very hot, using proper ventilation.
  7. Add about 1/4 cup of Canola Oil to pan; wait until oil is hot.
  8. Carefully place seasoned roast in pan, waiting to brown before rotating. Brown and rotate for all 4 sides.
  9. Place roast on wire roasting rack in roasting pan; avoid roast touching bottom of pan. Place other half of rosemary sprig on roast.
Nutrition Facts
Total Fat38g
Saturated Fat6g

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