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Chateaubriand with Vegetables

Serves 8, plus leftovers


2 Tbsp. snipped fresh rosemary or 2 tsp. dried rosemary, crushed

1 tsp. salt

1 tsp. ground pepper

4 to 6 lb. Chateaubriand

3 large sweet potatoes, peeled and cut into 1" pieces (about 1 1/2 lbs.)

3 turnips, peeled and cut into 1/2" cubes

3 medium onions, cut into thin wedges

2 cloves garlic, minced

2 Tbsp. olive oil or cooking oil

Cooking Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine rosemary, salt and pepper; rub half the mixture onto the beef and reserve remaining half.
  3. Place Chateaubriand on rack in shallow roasting pan. Do not add any liquid.
  4. Insert meat thermometer into center of beef.
  5. Roast, uncovered until thermometer registers 135 degrees for medium rare (about 1 1/2 to 2 hours) or until thermometer registers 150 degree for medium (about 2 to 2 1/2 hours)
  6. Meanwhile, in large dutch oven, cook sweet potatoes, turnips and onions, covered, in boiling water for 3 minutes.
  7. Drain vegetables.
  8. Add garlic, olive oil or cooking oil, and remaining rosemary mixture to vegetables and toss gently to combine.
  9. During last 45 minutes of roasting beef, arrange vegetables around meat.
  10. When done cooking, remove roast from oven, cover with foil and let stand 15 minutes before carving.
  11. Carve and serve Chateabriand with the roasted vegetables.

A Favorite Recipe of Vaneta Foster (Mom)

Last Modified: 2005-10-03 16:39:13