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
- 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
- Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.
- Preheat oven to 300°F.
- Pat the tenderloin with a paper towel to remove any moisture. Season with Stone Cold Meats Fix It All covering the entire tenderloin.
- Transfer the tenderloin to a wire rack on a baking sheet and bake for 30-45 minutes, rotating the tenderloin halfway through baking.
- When your roast is 5 degrees below your desired temp (see below chart for your preferred level of doneness) remove from the oven.
- 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.
- Crush a few cloves of garlic and set aside with a sprig of rosemary.
- 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.
- Add a generous dollop of Wagyu Rosemary Butter, crushed garlic and the rosemary sprig to the pan.
- Carefully splash your seared tenderloin with the melted butter mixture until fully coated and remove from the heat.
- 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!