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The Kansas City Steak Company
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Details

Our Beef Tenderloin Roast (or Chateaubriand) with a Roasted Steakhouse Rub is sure to impress. A smoky espresso base creates a rub that is out of this world! We've added garlic, onion and chipotle pepper to really make it sing. Robust with just the right hint of roasted goodness, this tenderloin is a true standout.

  • Chateaubriand roasts wet aged up to 28 days
  • Average serving size: 8oz per person. Petite serving size: 6oz per person.
  • Free Gourmet Guide included with each order. Get expert cooking directions, tips, chateaubriand recipes and more
  • Cooking

    Thaw in refrigerator for at least two days before preparing.

    Place Chateaubriand fat side up on a rack in a shallow roasting pan. Do not add water or cover.

    Roast in 450°F oven until a meat thermometer registers 135°F for medium rare doneness (about 30 to 40 minutes) or 145°F for medium doneness (about 40 to 45 minutes). Beef Tenderloin is best when cooked to medium rare 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
    125°F

    Medium rare
    135°F

    Medium
    145°F

    Nutrition

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    Ingredients

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