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2 Beef Tenderloin Roast at 2 lb each, known as Chateaubriand, paired with a 4.5-5 lb Prime Rib for three 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.

  • Average serving size: 8 oz per person. Petite serving size: 4 oz per person
  • Includes Original Steak Seasoning packet
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips, recipes and more

Cooking

Preparing Prime Rib

Thaw prime rib roast in refrigerator for at least 3 days before preparing.

Place meat fat side up on rack, in a shallow roasting pan. Season with Original Steak Seasoning (included in your order). Rub evenly over surface of netted roast, leaving netting on while cooking. Do not add water or cover.

Roast in 375°F oven until meat thermometer inserted into the center of the roast registers an internal temperature of 135°F (approximately 1 ½ hours) for medium rare or 145°F (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.

Our roasts are available in various sizes. Adjust cooking times when appropriate. We suggest using a meat thermometer to ensure proper doneness.

 USDA Preparation Guidelines for Mechanically Tenderized Beef:
 Bake until product reaches 145°F as measured by a food thermometer, and  hold the product at or above that temperature for 3 minutes.

Preparing Chateaubriand - Also called Beef Tenderloin Roast

Thaw in refrigerator for at least two days before preparing.

Rub Chateaubriand with softened butter then sprinkle with Original Steak Seasoning or coarse salt. 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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