Beef Tenderloin - Chateaubriand Roasts

Beef Tenderloin and Chateaubriand are terms often used interchangeably, but they refer to slightly different aspects of the same cut. Beef Tenderloin is a long, lean cut of meat that comes from the loin of the cow, known for its tenderness and subtle flavor. Chateaubriand, on the other hand, is a specific, center-cut portion of the Beef Tenderloin, typically prepared as a roast. This roast cut is usually thicker and intended for special occasions due to its impressive presentation and delicate marbling. Both offer a luxurious eating experience, with Chateaubriand being a bit more refined and ideal for roasting as a centerpiece.

Cooking Beef Tenderloin to perfection requires just a few simple techniques to highlight its natural tenderness and flavor. For best results, bring the meat to room temperature before cooking and season with salt, pepper, and your choice of herbs or spices. Popular methods include roasting, grilling, and sous vide, each bringing out unique flavors in the meat. For roasting, aim for an internal temperature of 135°F for medium rare and 145°F for medium, allowing the meat to rest before slicing. Whether seasoned with a classic herb crust or paired with a rich sauce, Beef Tenderloin offers a memorable meal that can be customized with a variety of recipes and flavors.