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Our Beef Tenderloin Roast for 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: 8 oz per person. Petite serving size: 6 oz per person.
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, tips, Chateaubriand recipes and more

Cooking

Thaw in refrigerator for at least two days before preparing.

Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.

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 20 to 25 minutes) or 145°F for medium doneness (about 20 to 30 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

See our step-by-step instructions on how to cook beef tenderloin, including cooking times and expert tips that will have you cooking like a pro!

Nutrition

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Ingredients

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