Allen Brothers - The Great Steakhouse Steaks

Tenderloin Roast -

The best things in life need no embellishment. Thanks to meticulous aging processes and the exceptional quality of Allen Brothers meat, our cuts posses a remarkable natural flavor that has no need for seasoning. However, if you do choose to season or achieve a surface crust, here's our suggestion:

Fill a small dish with coarse kosher salt and black pepper and a little minced garlic, if you wish. Rub the meat with olive oil, then sprinkle the mixture over or rub it into the meat to suit your taste.

1. Thaw packaged Chateaubriand on a dish in the refrigerator.
2. After thawing, bring roast to room temperature.
3. Lightly sear, then place in a preheated 400° to 450° F oven and cook to a minimum internal temperature of 125° F.

You may also enjoy it broiled, grilled, or cooked on the stovetop.

Use a meat thermometer and check the temperature in the center of the meat.

Because meat continues to cook after it is removed from heat, remove roast 10° to 15° F before desired internal temperature. Cover loosely with foil and keep warm 10 to 20 minutes. During this time, the juices will distribute evenly.

Tenderloin Roast for Chateaubriand Internal Temperature Guide
Rare: 125° to 130° F (USDA Recommends 140° F)
Medium-Rare: 130° to 140° F (USDA Recommends 150° F)
Medium: 140° to 150° F (USDA Recommends 160° F)
Medium-Well: 150° to 165° F (USDA Recommends 170° F)
Well Done: Not Recommended