Beef Tenderloin Chateaubriand (Raw)

Beef Tenderloin Chateaubriand (Raw)


This classic entrée was named after the rich and opulent French diplomat Francois Rene Auguste Chateaubriand (1768-1848). It is carefully selected and hand-cut from only the premium, most center part of the beef tenderloin.  The melt in your mouth tenderness and delectable flavor of this special roast is unsurpassed in grandeur and elegance.

Recommended Cooking Method: Oven Roast

Sauce Recommendations: Sherry Wine Demi Glace, Mushroom Brown Gravy, Traditional Brown Gravy, Creamy Horseradish Sauce or Marsala Wine Mushroom Sauce


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