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Chateaubriand with Garlic Herb Crust

Serves 10


4 garlic cloves

8 fresh sage leaves

4 tsp. fresh thyme leaves

4 tsp. olive oil

4 tsp. salt

1 1/2 tsp. ground black pepper

4 lb. Chateaubriand

Cooking Instructions:

  1. With machine running, drop garlic into processor; blend until finely chopped.
  2. Add sage, thyme, olive oil, salt and pepper; process until paste forms.
  3. Pat meat dry with paper towels. Rub meat all over with herb paste.
  4. Cover and chill at least 3 hours (can be made day ahead. Keep refrigerated).
  5. Preheat oven to 450 degrees F.
  6. Place meat on rack in roasting pan.
  7. Roast meat 15 minutes.
  8. Reduce oven temperature to 350 degrees F.
  9. Roast meat until instant read thermometer insterted into thickest part of meat registers 130 degrees F for medium rare (about 35 minutes). For medium, roast until thermometer registers 140 degrees F. (about 40 minutes).
  10. Remove from oven. Let stand 20 minutes.
  11. Cut cross-wise into 1/3 inch thick slices.
  12. Arrange slices on platter.

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Last Modified: 2005-10-03 16:37:46