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Reverse-Sear Chateaubriand with Roasted Veggies
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Reverse-Sear Chateaubriand with Roasted Veggies

Reverse-Sear Chateaubriand with Roasted Veggies

I've always said cooking one big steak is easier than cooking 5 or 6 small ones - and reverse searing is about as easy (and foolproof as it gets). But you will need an instant read thermometer to determine doneness. Here's a whole page of them on Amazon for you to choose from - you'll be happy with any of them. And before you give me sxxt about my use of the term 'reverse sear'. The traditional way is oven first, then sear. But I still call it reverse sear when I start with a sear, then finish. And if you need proof it works, look at the picture.

Serves 4-6

Ingredients

  • 1 center-cut chateaubriand or beef tenderloin 2–2½ pounds
  • Kosher salt & coarse black pepper
  • 1–2 tablespoons beef tallow or neutral oil
  • 3- 4 shallots, peeled and quartered
  • 3- 4 carrots, peeled and cut into 1-inch pieces
  • 6- 20 whole garlic cloves, peeled
  • 8 ounces cremini mushrooms, whole
  • 4- 5 fresh thyme sprigs
  • 1- 2 rosemary sprigs

Directions

  1. Pat the filet dry with paper towels, and season all over with kosher salt and black pepper - let sit at room temperature 30 to 45 minutes before cooking
  2. Heat the oven to 375
  3. Melt beef tallow in an oven proof pan over medium high heat, add the roast and sear until golden on all sides - then remove
  4. Add a little more tallow, then then the veggies and cook about 3 minutes
  5. Put the filet back in the pan, into the oven and roast until your desired temp, see below then remove and let rest lightly covered with foil 30 minutes
  6. Slice and serve

Cook Temps

120–125 for rare

130–135 for medium rare

140–145 for medium

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