Chateaubriand Roast Cooking Instructions (2024)

FAQs

Chateaubriand Roast Cooking Instructions? ›

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.

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.

14 minutes per lb.

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.

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.

Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.

Sear the Roast on All Sides

Sear the chateaubriand on all sides, until a golden-brown crust forms; about 2-3 minutes per side. Apply pressure to the chateaubriand to help with the searing process for maximum Maillard reaction, which is how browned food achieves its distinctive flavor.

Chateaubriand for 2 (600g)

Chateaubriand is the whole center cut of a fillet of beef from the tenderloin. Although not quite as flavorful as prime rib, it's still highly prized for its extreme tenderness. When cooked and seasoned to perfection, it makes an excellent choice for any beef lover.

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

What is chateaubriand normally served with? ›

Whereas many French beef cuts are roasted, the chateaubriand is grilled or cooked under a broiler. Most recipes call for it to be cooked rare or medium-rare. Chateaubriand is typically served with roasted potatoes and asparagus, accompanied by red wine.

UPDATED: August 9, 2021 at 2:10 a.m. The term Chateaubriand, like the term London broil, is used by meat merchandisers around the country to label any one of several different cuts of beef. And, also like London broil, the term seldom is found on the cut of meat called for in the recipe that gave it its name.

Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well. Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes. While the tenderloin is resting, make the wine sauce.

chateaubriand in American English

(ʃæˌtoʊbriˈɑ̃) noun. a thick beef fillet cut from the center of the tenderloin, usually grilled and served with a sauce.

The chateaubriand is one of the prized cuts of meat sourced from the fillet head. It's described as deliciously soft, tender and succulent, and is best served medium rare. One of its most notable features is how it is very nearly heart-shaped when sliced.

“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.”

This highly-prized cut of beef is cut from the tenderloin and has often been referred to by several names: the fillet mignon roast, a tenderloin roast, or a beef tenderloin. Typically you can share a chateaubriand between two people and create a remarkable event from this cut of beef.