Chateaubriand

We loved the meat and it made a delicious and beautiful Beef Wellington. We will do it again. Also will try your filets.

I did a reverse sear and it turned out great. So tend you could cut with a fork.

This was the star of Christmas dinner's Beef Wellington. Great flavor and cooked perfectly.

We roasted it "low and slow" at 225, until the digital thermometer read 122 degrees F, and let it sit for 20-30 minutes. Then we "blasted" it for about 8 minutes to brown the exterior. The result was practically wall-to-wall medium rare, and the texture and taste were amazing! The thinner-sliced chilled meat was also amazing in sandwiches.

Our purchase was absolutely “melt in your mouth” perfect!