The tenderloin roast, or Chateaubriand, is absolutely the most tender, melt-in-your-mouth roast beef available. It is extremely fine grained, and prized by top chefs for its buttery texture.
Tenderloin needs to be relatively well seasoned, with good browning, to bring out its flavour. At the same time, it is easy to overcook — so here’s our chef’s guide to getting it right.
To cook the perfect Chateaubriand or tenderloin roast, we recommend the reverse sear method:
Try a petite tender
Smaller, less well-known, yet nearly as tender as tenderloin, the petite tender is a great value. Order here.
- Ideally, tie the tenderloin with cotton string at 1-inch intervals to help it stay together.
- Season the tenderloin on all sides with salt and fresh ground pepper at least an hour before roasting, and ideally overnight. Optionally add herbs, minced garlic and/or anchovy for extra flavour.
- Slow-cook the tenderloin on an open rack in a low oven (275°F / 135°C), until it reaches an internal temperature of 120°F / 49°C, using a meat thermometer — about an hour — then remove from heat.
- Heat equal parts olive oil and butter in a very hot pan, and sear the tenderloin on all sides, spooning the oils constantly over the meat, until it is well browned — about 5 minutes. The oils should be lightly smoking but not burning.
- Let the tenderloin rest at room temperature, tented in foil, for 10 minutes, then serve.
Sold as a 3-pound roast. Available in grass-fed or grain-finished beef.