Chateaubriand (Center Cut) Tenderloin Roast ~ USDA Top Choice [DEPOSIT] (2024)

FAQs

What is the difference between chateaubriand and tenderloin roast? ›

Chateaubriand (pronounced shaa-tow-bree-aand) refers to a larger cut of meat that is the most center part of a beef tenderloin. Meant to serve at least two people, it has a high price tag because the meat is taken from the most expensive part of the animal.

These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.

Tenderloins have a narrow end and a thick end. To ensure consistency, roasts & steaks are typically cut from the thick end. Roasts can be made from the thin end by cutting the smallest portion off and trussing it to a thicker portion using butcher's twine. The thin end can also be sliced for beef medallions.

The middle section of the tenderloin, known as center-cut tenderloin or chateaubriand, is a large, even, cylindrical piece of meat that weighs between two to three pounds, serving four to six people. It's a desirable cut because it is much easier to cook evenly than a whole tenderloin.

There is only one piece of Chateaubriand per carcass, which along with its tenderness, is another reason for the high price tag. It is some time left as a whole piece of meat for a classic Chateaubriand roast, which means it is not always cut into steaks making them even more rare.

A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon is designed to impress with mild, delicate beef flavor and incredible tenderness.

Now the US also has ANOTHER definition on what they call the Tenderloin, which this will. (from Thermoworks) As you can see in this system, what would be the Filet Mignon is now the ChateauBriand. But the entire center of the tenderloin are ALL the Filet, or the Filet Mignon to be specific.

Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65ºC. Approximate cooking time at 80ºC: 60 - 90 minutes.

The same part of the cow produces both the Filet Mignon and the Chateaubriand. The beef tenderloin is located deep in the middle of the animal's body, where the rump and the end of the rib cage come together. The filets come from the narrow end of the tenderloin, giving it superior tenderness.

Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”

How much chateaubriand per person? ›

Beef Chateaubriand

Cut from the thickest section of the fillet, the chateaubriand is perfect for roasting as a joint for a small group, due to it's tenderness and delicate flavour. Allow approximately 200-250g per person.

When it comes to filet mignon vs tenderloin, filet mignon is usually the more tender steak cut. Still, both cuts are incredibly tender. Beef tenderloin can be just about as tender as filet mignon if cooked slowly in low heat to medium rare.

It's a lean muscle that does not get much exercise, so it's the most tender, buttery meat you can source. And this prized piece deserves the star treatment! A slow roast in a low-heated oven keeps it perfectly juicy and flavorful, with a broil in the final few minutes to develop a deeply caramelized crust.

Chateaubriand Tenderloin Roast | Lean. The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

One of the easiest methods of cooking Beef Tenderloin is in the oven. With minimal prep and our easy-to-follow guidelines, you'll present a juicy and tasty roast to guests in no time. For best results, make sure the Tenderloin roast is completely thawed.

The same part of the cow produces both the Filet Mignon and the Chateaubriand. The beef tenderloin is located deep in the middle of the animal's body, where the rump and the end of the rib cage come together.

From the center of the whole tenderloin come two sizes of the popular and elegant Chateaubriand. The 24-ounce Chateaubriand for Two is the perfect centerpiece for a cozy dinner. The 2-pound Chateaubriand Roast can highlight a chic dinner for four.

“Chateaubriand is the thick cut of the tenderloin from the fillet head, which has a more distinct taste than the fillet and expertly butchered into individual steaks. “Served with a delicious red wine sauce, it's the best choice for a sophisticated steak supper.”

Tenderloin Substitutes: A ribeye roast will turn out nearly as tender as the tenderloin, but it contains significantly more fat and will take longer to cook. A sirloin butt roast also works, and pork tenderloin is a good option if you're not sold on beef for dinner.