Prime Rib Roast and Chateaubriand

Beef Tenderloin Roast, known as Chateaubriand, paired with Prime Rib Roast for two gourmet Roasts to fill your home with pure beef aroma.

Chateaubriand is really Filet Mignon in roast form. The Kansas City Steak Company™ offers that pure pleasure with its hand-selected Prime Rib Roast for a combination fit for royalty.

Easy to prepare

Elegant & classic

Includes Steak and Prime Rib Seasoning

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more

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Preparing Prime Rib

Place meat, fat side up, on rack in a shallow roasting pan. Season with Kansas City Steak Company Steak and Prime Rib Seasoning (included in your order). Rub evenly over surface of netted roast. Do not add water or cover.

Roast in 325 degree oven until meat thermometer registers 135 degrees (approximately 1 to 1 ½ hours) for medium-rare or 145 degrees (approximately 1 ½ to 2 hours) for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Remove netting and trim excess fat before carving.

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