Details
Experience the pinnacle of flavor with our USDA Prime Tenderloin Chateaubriand from our Private Stock®. This exceptional roast features exquisite marbling that delivers unmatched tenderness and richness with every bite—a hallmark of true USDA Prime quality.
- Certified USDA Prime-Grade Beef Tenderloin
- Up to 28-Day Wet-aged for peak flavor and tenderness
- Portion at 8oz per person, or 6oz for petite portions
- Included is our free Kansas City Steak Experience Guide with Original Steak Seasoning packet. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more
Cooking
Preparation:
Thaw Your Beef Tenderloin: Place the roast in the refrigerator for at least 2 days to ensure it thaws fully.
Bring to Room Temperature: Remove the roast from the refrigerator 1 to 2 hours before cooking to allow it to reach room temperature, promoting even cooking.
Season Your Roast: Rub Chateaubriand with softened butter then sprinkle with Original Steak Seasoning or coarse salt.
Oven Roasting Your Beef Tenderloin:
Preheat the Oven: Set the oven to 450°F.
Prepare the Roast: Place Chateaubriand fat side up on a rack in a shallow roasting pan. Do not add water or cover.
Roast: 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.
Resting the Roast:
After cooking, tent the roast with aluminum foil and let it rest for 15 to 20 minutes. This allows the juices to redistribute, ensuring a moist and flavorful roast.
Doneness Guide:
Use a meat thermometer to achieve your preferred level of doneness:
Rare: 120°F to 125°F (cool to warm red center)
Medium Rare: 130°F to 135°F (warm red center)
Medium: 140°F to 145°F (pink center)
Medium Well: 150°F to 155°F (slightly pink center)
Well Done: 160°F and above (little to no pink)
For more detailed instructions and expert tips, refer to our guide on cooking Beef Tenderloin.
Nutrition
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