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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.

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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