Chateaubriand for Two Print Email

1.25-1.5 pounds beef Chateaubriand
1-2 TBS olive oil
2-4 cloves fresh garlic, crushed
coarse sea salt
Cracked black pepper
Dried herb medley

1) if using a Tony's Ready to Roast Chateaubriand - skip to step 4

2) Have your butcher cut you a center cut piece of tenderloin – removing the silver skin but none of the interlaced bottom fat. Preheat oven to 400 degrees and heat a heavy pan (preferably iron) over medium high heat.

3) Combine garlic and olive oil and rub over roast. Season to taste with coarse sea salt, cracked pepper and herbs, rubbing them in so everything is covered with oil.

4) Drizzle oil into pan and add roast, browning briefly on all sides (optional). Place on a rack in the upper half of pre-heated oven and roast to desired temperature (120-130 degrees internal suggested) – about 15-20 minutes. Remove, cover and rest for 5-10 minutes.

Slice and serve over Creamy Polenta or Garlic Mashed Potatoes, drizzling with Wild Mushroom Sauce and topping with Parmesan Puff Pastry Cap (these recipes available in our database) – Chef Mick Rosacci, Tony’s Meats & Specialty Foods