Go Back Email Link
–+ servings
sliced chateaubriand with roasted vegetables on platter
5 from 1 vote

Simple Chateaubriand with Roasted Vegetables

A classic Chateaubriand — the prized center-cut tenderloin roasted to a perfect medium-rare and served alongside golden roasted vegetables. Simple, stunning, and spectacular.
Servings 10 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Equipment

Ingredients

  • 1 whole Filet Mignon (PISMO)
  • ¼ cup Olive Oil
  • 1 To Taste Salt & Pepper
  • 2 tbsp Montreal Seasoning
  • 2 tbsp Molasses
  • 3 whole Potato Russet Peeled cubed
  • 1 whole Spanish Onion Cleaned and rough dice
  • 3 stem Celery with Leaf Cleaned and rough chop
  • 3 whole Carrots Peeled rough dice
  • 5 clove Garlic Minced

Instructions

  • Gather all your vegetable ingredients. Clean, rinse and dry and lets bring it to the board.
    trimmed and tied chateaubriand tenderloin ready for roasting
  • Clean your filet mignon and set it to the side. ( SEE HOW TO RECIPE)
    cleaned and trimmed filet mignon for chateaubriand
  • Grab your onions carrots, celery and prepare your mirepoix. (https://www.mypreptable.com/?s=mirepoix)
    chateaubriand searing in a hot skillet
  • Once prepped, add mirepoix to your hotel pan.
    seasoning chateaubriand with salt and pepper
  • Take your filet mignon face down place in tray. Add salt, pepper, Montreal seasoning, molasses and some olive oil. Rub ingredients into the meat until the entire bottom is covered evenly.
    chateaubriand in roasting pan with vegetables
  • Turn filet upright, laying the bottom on top of mirepoix. Add the ingredients and thoroughly rub all seasonings through out the top of the filet.
    * Remember you cannot season center of meat so don't be nervous give outer coating of seasoning a good rub.
    roasted chateaubriand resting before slicing
  • Finally rub some minced garlic on top of the Chateaubriand and rub along entire meat. Set aside.
    sliced chateaubriand showing medium-rare center
  • Peel about 3 to 4 potatoes.
    roasted potatoes alongside chateaubriand
  • Once peeled and washed cube potatoes to almost same size.
    plating chateaubriand with roasted vegetables
  • Place in Bowl and season with remaining ingredients.
    * Use the same seasonings as you used on the Chateaubriand.
    chateaubriand and vegetables ready to serve
  • Toss well and place the potatoes in the hotel pan along the sides of the Chateaubriand.
    sliced chateaubriand with roasted vegetables on platter
  • Place into a 400° degree oven and begin to roast you Chateaubriand along with vegetables.
    chateaubriand au jus being spooned over slices
  • Once cooked to temperature of choice remove from oven and let rest. Place potatoes and vegetables in a bowl set aside. Remove the Au Jus and set aside.
    [*TEMPS 130° Medium Rare; 140° Medium; 150° Well Done]
    close up of chateaubriand crust and pink interior
  • Once the meat has rested, begin to slice it to thickness of choice. Place on a platter and drizzle Au Jus [French for "with its own juice"] over the meat and you are ready to serve.
    chateaubriand plated for dinner service
  • Cook it to your desired temperature of choice with your roasted vegetables.
    *TEMPS 130° Med.Rare 140° Medium 150° Well Done
    finished chateaubriand with roasted root vegetables

Notes

Chateaubriand is a sliced whole filet mignon. It is a great way to serve filet mignon to a larger party in your household. Feel free to season it the way you'd like for you and your guests.
Author: Nikolaos Saragias
Calories: 180kcal
Cost: 140
Course: Main Course
Cuisine: American, French
Keyword: chateaubriand, Filet Mignon

Nutrition

Serving: 4113g | Calories: 180kcal