Beef · Loin
Chateaubriand Tenderloin Roast
The thick center section of the beef tenderloin, a small, tender roast for two to four people.
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| Animal | Beef |
|---|---|
| Section | Loin |
| Bone | Boneless |
| Tenderness | Very tender |
| Also called | tenderloin center roast, center-cut tenderloin roast |
Best ways to cook it
- Roast
- Pan-sear
- Grill
About this cut
What it is and how to use it
Chateaubriand is the thick, even center cut of the tenderloin, usually a roast of a pound or two. It is very tender with a mild, buttery flavor and is often served sliced at the table with a sauce such as bearnaise. Its even shape makes it cook uniformly. It is a classic for romantic dinners and special occasions.
Cook’s tipSear all sides, then finish in the oven. Cook to at least 145°F and rest for several minutes before slicing into thick slices.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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