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chateaubriand roast

Seared Chateaubriand Roast with Garlic-Herb Butter

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Ingredients
  

Roast:

  • 1.5 –3 lb Chateaubriand roast
  • tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp grapeseed or avocado oil
  • 1 tsp Dijon mustard

Compound Butter:

  • 4 tbsp unsalted butter softened
  • 1 clove garlic finely grated
  • 1 tsp fresh rosemary minced
  • 1 tsp fresh thyme minced
  • ½ tsp lemon zest
  • Pinch of salt

Instructions
 

  • Season the roast generously with salt at least one hour before cooking. Place in the fridge; remove 45 minutes before you’re ready to cook.
  • Season with pepper. Then, tie the roast with butcher’s twine every 1.5 inches if it’s uneven in shape.
  • Preheat your oven to 375°F.
  • In a small bowl, mix the softened butter with garlic, rosemary, thyme, lemon zest, and a pinch of flaky salt. Scoop it onto plastic wrap or parchment, roll into a small log, and refrigerate until firm.
  • Heat a heavy oven-safe skillet (cast iron works best) over medium-high heat. Add oil and allow to heat for a few minutes. Sear the roast on all sides until browned, about 2 minutes per side. Just before transferring to the oven, brush the top with Dijon mustard.
  • Transfer the skillet to the oven and roast until the internal temperature hits 125°F for medium-rare, about 20–25 minutes depending on thickness.
  • Move the roast to a cutting board. While it rests for 10 minutes, slice a pat of your chilled garlic-herb butter and place it on top of the roast. Let it slowly melt on the roast.
  • Cut the roast into thick slices against the grain and spoon buttery pan juices over the top.

Notes

If you don’t have an oven-safe skillet, place the roast on a wire rack inside a roasting pan after searing it.
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