Traditional Rub Chateaubriand

Intimate gatherings have never been so easy with our New Traditional Rub Chateaubriand Roast. Rubbed with traditional savory ingredients, this roast was created from the Chef’s of our very own kitchen. Whether it’s the zest of the garlic, the sweet onion, or the classic taste of thyme—this meal is guaranteed to be a truly exquisite dining experience.

Aged for up to 28 Days

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Preparing Chateaubriand - Also called Beef Tenderloin Roast

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