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Herb-Crust Chateaubriand


The first time I made a chateaubriand, it was for a crowd — our shul was making a siyum on Maseches Eiruvin and I took a risk with something new. Baruch Hashem, it paid off big time! It’s a great option for a room-temperature meat since it stays so soft, even overnight. Other butchers may call this center-cut rib-eye roast or filet mignon (ask for a larger piece).


Prepare the Herb-Crust Chateaubriand

1. Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
2. Heat oil in a heavy skillet (cast iron would be great). Salt the roast and sear on all sides. Remove to a baking dish. Brush with mustard and add rosemary, minced onion, and crushed garlic. Roast uncovered until internal temperature hits 120–130 degrees Fahrenheit (49–54 degrees Celsius), about one hour. Slice very thinly to serve.


Food and Prop Styling Goldie Stern
Photography Felicia Perretti