Oven Roasted Chateaubriand Instructions

For an exquisite dining experience, mastering the art of cooking an Oven Roasted Chateaubriand is paramount. This classic dish, boasting a tender and succulent center-cut beef tenderloin, requires meticulous preparation and precise cooking techniques. Follow these instructions as a comprehensive guideline to achieve a mouthwatering, perfectly roasted Chateaubriand that will elevate your culinary prowess.

APPROXIMATE INTERNAL TEMPS FOR YOUR ROAST

Ingredients

• 1 Two Pound Chateaubriand
• 1/2 cup Stone Cold Meats Fix It All Seasoning
• 1/2 Tablespoon Vegetable Oil
• 3 Cloves Garlic
• 1 Rosemary Sprig
• 1 Wagyu Rosemary Butter

Cooking Instructions

1. Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.
2. Preheat oven to 300°F.
3. Pat the tenderloin with a paper towel to remove any moisture. Season with Stone Cold Meats Fix It All covering the entire tenderloin.
4. Transfer the tenderloin to a wire rack on a baking sheet and bake for 30-45 minutes, rotating the tenderloin halfway through baking.
5. When your roast is 5 degrees below your desired temp (see below chart for your preferred level of doneness) remove from the oven.
6. Heat 1/2 tablespoon of vegetable oil in a heavy gauge pan at least 10 inches in diameter. (cast iron is ideal). Heat pan on high heat until the oil begins to smoke.
7. Crush a few cloves of garlic and set aside with a sprig of rosemary.
8. Place tenderloin in the pan to sear each side to an even brown color, about 1-2 minutes per side. Lightly sear the ends as well, about 15 seconds.
9. Add a generous dollop of Wagyu Rosemary Butter, crushed garlic and the rosemary sprig to the pan.
10. Carefully splash your seared tenderloin with the melted butter mixture until fully coated and remove from the heat.
11. Let the chateau rest for 10 to 15 minutes to redistribute the juices before slicing.

It pairs GREAT with Stone Cold Meats House Made Au Jus or Horseradish Cream Sauce!