Ingredients
- 1 Chateaubriand roast (approx 1.5 lbs)
- Kosher salt and coarse black pepper
- 2 tbsp olive oil
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp margarine or olive oil for basting
Instructions
- 1
Tie the roast with kitchen twine at 1-inch intervals to maintain an even cylinder shape. Season heavily with salt and pepper.
- 2
Preheat oven to 400°F. Heat an oven-safe skillet over high heat until smoking.
- 3
Sear the roast on all sides until deeply browned, about 2 minutes per side. Add garlic and herbs.
- 4
Transfer pan to oven. Roast 15–20 minutes until internal temperature reaches 120°F for medium-rare.
- 5
Rest 10 minutes before removing twine. Slice into thick medallions tableside.
Butcher's Tip
The resting period is non-negotiable. The internal temperature will rise another 5–8 degrees as it rests. Pull it early.
Used in this recipe
Chateaubriand
