Slow-Roasted Châteaubriand

Something Extra Holiday 2011

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Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods!


Slow-Roasted Châteaubriand

Slow-Roasted Châteaubriand
2½ lbs. Raley's Beef center cut tenderloin California raised USDA choice
2 tbsp. olive oil
1/4 cup butter
1/2 cup red wine
2 tbsp. Worcestershire sauce
2 tbsp. Maggi Seasoning
1 tbsp. Better Than Bouillon Beef Base
4 cloves garlic, minced
2 medium shallots, peeled and sliced
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tbsp. whole peppercorns

Recipe courtesy of Chef Justin Wangler of Kendall-Jackson winery. This is a nice alternative to the traditional prime rib roast.

Prep: 30 minutes, Cook: 1½ hours, Serves: 6

1. Allow beef to come to room temperature for 1 hour. Preheat the oven to 275ºF.

2. Heat oil until almost smoking in a large oven-proof pan; sear beef until golden brown on all sides. Remove from pan and drain excess fat.

3. Reduce heat to low and add butter. Cook until butter is lightly browned, then add wine, Worcestershire, Maggi, beef base, garlic, shallots, herbs and peppercorns. Cook for 2 minutes, then add tenderloin back to the pan; roll in the glaze to coat.

4. Roast in oven for 30 minutes or until internal temperature reaches 128ºF, basting every 10 minutes. Remove from oven and cover loosely with aluminum foil. Let stand for 15 minutes before carving.

Nutritional Information:
343 calories, 37 g protein, 18 g total fat (9 g sat., 0 g trans), 3 g carbohydrate, 0 g fiber, 0 g sugar, 123 mg cholesterol, 477 mg sodium, 8 points


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