This classic Chateaubriand recipe is rubbed with a steak seasoning crust and cooked in the oven to perfection before finishing with the reverse sear method for the perfect crust and medium rare center.
This delicious chateaubriand recipe guides you from start to finish for a perfectly oven-roasted tenderloin roast with a reverse sear finish carved into medium-rare slices. Pair this white tablecloth meal with herbaceous compound butter and rich pan sauce with every melt-in-your-mouth bite of meat. It’s the perfect filet mignon roast to make for special dinners!
Ingredients
- ▢ 2 lb center-cut beef tenderloin roast also called chateaubriand
- ▢ 1 tbsp Salt
- ▢ 1 tbsp Garlic Junkie seasoning from Spiceology or Jack Daniels Steak seasoning
- ▢ 2 tbsp Canola oil divided
- ▢ 2 tbsp Butter
- ▢ 2 Garlic cloves
- ▢ 1 Rosemary sprig
Instructions
Prep the beef tenderloin roast:
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Pat the chateaubriand dry with paper towels.
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Using butchers twine, tie the roast about every inch or so to help with even cooking.
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Season liberally with salt.
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Place on a wire rack over a rimmed baking sheet in the fridge for 8 hours
Roast
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Remove from the fridge and set at room temperature for 45 minutes to 1 hour.
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Preheat oven to 300 degrees F.
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Place the roast on the wire rack in the oven and cook until the international temperature reaches 120 degrees F, about 40-45 minutes. Always check the temp with an instant read digital thermometer.
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Carefully remove the rack from the oven.
Sear:
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Preheat a large 10 to 12″ cast iron skillet over medium-high heat.
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When just starting to smoke, add butter and oil to pan and swirl to coat.
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As soon as the butter has melted, add the garlic and rosemary to the pan.
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Place the cooked chateaubriand in the hot skillet and brown on all sides, about 8 to 10 minutes total, about 2 minutes per side. Use long tongs to rotate evenly and a spoon to continue to baste the meat with the melted butter.
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Remove from heat.
Rest and Serve:
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On a clean cutting board, tent the roast with foil and allow it to rest for 15 minutes. As it rests, top with compound butter for more flavor.
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To serve, slice the roast into even portions, about 1” thick.
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Serve with desired sauces and sides.
Nutrition
Serving: 1g | Calories: 341kcal | Carbohydrates: 1g | Protein: 21g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 939mg | Potassium: 352mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 57IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 3mg
