Prime Chateaubriand
American steakhouse quality, selected for marbling, tenderness, and flavor.
The French tenderloin roast. A 2-lb USDA Prime Chateaubriand from the most tender, non-load-bearing muscle — the centerpiece of any celebration.
- USDA Prime Tenderloin Roast
- 🇫🇷 Classic French Cut, 2 lbs
- 🍽️ Built for Special Occasions
BEHIND THE PRODUCT: The secret of the tenderness of the Chateaubriand is where it is located on the animal. Chateaubriand is an extremely moist tenderloin roast consisting of Filet Mignon and the larger tenderloin sub-primal. This tender roast is not part of any load bearing muscle, which makes the entire cut extremely juicy and tender.
The word Chateaubriand originates from France and roughly refers to a ‘thick tenderloin of beef’. It is said that Chateaubriand was named after famous 19th Century Writer, Francois-René de Chateaubriand, who was an avid lover of this particular cut of beef.
SERVING SUGGESTIONS: This Chateaubriand roast is best cooked rare to medium-rare. Sear the roast in a large skillet pan with oil until lightly browned. Place the roast in a roasting pan and cook until the internal temperature is 125ºF to 130ºF. Allow 15-20 minutes resting time before serving for recommended experience.
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
CUT: Chateaubriand tenderloin roast
SIZE: 2 lb
STYLE: Classic French centerpiece
BEST FOR: Celebrations and sharing
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
The celebration cut of the tenderloin
Chateaubriand is cut from the thick center of the tenderloin. Its defining quality is uniform tenderness rather than heavy marbling.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.