Roasted Whole Chateaubriand

Roasted Whole Chateaubriand

With Rosemary Salt
Preheat oven to 400 degrees
After resting, slice the Chateaubriand into the desired thickness and serve. You can serve it with roasted vegetables, mashed potatoes, or your favorite side dishes. Once the Chateaubriand reaches the desired temperature,130 degrees for medium rare, it needs to rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute inside the meat and ensures a tender and juicy roast. If you cut it too soon, the juices will run out and give you a medium-to-medium well result. Serve with creamy horseradish on the side.


  • 1 whole Chateaubriand (trimmed beef tenderloin),approximately 4 pounds
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 2 tablespoons coarse sea salt
  • 1 tablespoon black pepper


  • Preheat your oven to 400 degrees. In a small bowl, combine the chopped rosemary, coarse sea salt, and black pepper to make the rosemary salt mixture you can also do this in a mini-Cuisinart. Pat the Chateaubriand dry with paper towels to remove any excess moisture.
    Rub the olive oil all over the Chateaubriand, ensuring it is evenly coated. Sprinkle the rosemary salt mixture generously over the entire surface of the Chateaubriand, pressing it gently to adhere.
  • Place the seasoned Chateaubriand on a sheet pan. Roast the Chateaubriand in the preheated oven for about 10-15 minutes per pound, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature. For medium-rare, aim for an internal temperature of around 130 degrees. Most ovens vary in true heat, so to be safe, check at 35 minutes