Intimate gatherings have never been so easy with our Traditional Rub Beef Tenderloin Roast. Rubbed with traditional savory ingredients, this roast, also called Chateaubriand, was created from the Chefs 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.
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- Beef Tenderloin for Chateaubriand wet aged for up to 28 days
- Average serving size: 8 oz per person. Petite serving size: 6 oz per person.
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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!