Choose our USDA Prime Tenderloin for Chateaubriand from our Private Stock® and you will be amazed! The exquisite marbling you see and taste are the calling cards for USDA Prime. And when you choose this Beef Tenderloin Roast you're choosing a roast that has been carefully selected for its incredible quality and flavor.
- Wet aged for up to 28 days
- Only the top 5-6% can be labeled USDA Prime
- Average serving size: 8 oz per person. Petite serving size: 6 oz per person.
- Free Kansas City Steak Book with Original Steak Seasoning packet included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more
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.
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 25 to 30 minutes) or 145°F for medium doneness (about 30 to 35 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!