Beef Tenderloin Roast (Chateaubriand)

Our decadently juicy beef Tenderloin Roast is perfect for that special occasion. This uncut Filet Mignon is a roast known worldwide as Chateaubriand and is delicately marbled, and exquisitely flavored.

Wet Aged for up to 28 days

Includes Steak and Prime Rib Seasoning

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Preparing Chateaubriand - Also called Beef Tenderloin Roast

Rub meat with softened butter then sprinkle with Kansas City Steak and Prime Rib seasoning or coarse salt. Place meat fat side up on a rack in a shallow roasting pan. Do not add water or cover. Roast in 450 degree oven until the meat thermometer registers 135 (about 30 minutes). Beef Tenderloin is best when cooked to rare or medium doneness. Well done is not recommended because the meat becomes dry and has less flavor. Allow roast to rest for 10 minutes before slicing.

Internal temperatures: how to measure doneness

Rare
120 – 130 degrees

Medium rare
130 – 140 degrees

Medium
140 – 150 degrees

Note: temperatures given are 5 to 10 degrees below desired temperature because the roast will continue to cook for some time after removal from the oven