Chateaubriand Recipe | Perdue Farms

12 lbs. tender, juicy organic chicken breasts

Approx. 5 lbs. of premium chicken breast strips

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

Tender, juicy chicken breasts, drumsticks, gourmet burgers and hot dogs

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

Two 1/3 -lb. gourmet beef patties 80/20

Two individual fully baked rich and decadent chocolate cakes

Approx. 3-lb. pack of meaty and delicious boneless thighs ― portioned into three 1-lb. pouches

1.38-lb. bag of gluten-free and organic chicken breast nuggets

4 packs of crispy and delicious uncured, no-sugar-added, fruitwood-smoked bacon

Approx. 5-lb. low-sodium fully cooked boneless turkey breast roast

Approx. 3-lb. pack of meaty and delicious boneless thighs ― portioned into three 1-lb. pouches

1-lb. tray of green bean almondine ― up to 4 servings

Four 5-oz. creamy and cheesy twice baked potatoes

Two individual fully baked flaky and delectable apple and fruit pastries

12 lbs. tender, juicy organic chicken breasts

Approx 1.25-lb. mild, slightly sweet uncured ham

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

4 packs of crispy and delicious uncured, no-sugar-added, fruitwood-smoked bacon

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

Three 22-oz. bags of air fryer-ready, seasoned wings: spicy, roasted and lemon pepper

1.38-lb. bag of gluten-free and organic chicken breast nuggets

This traditional French dish was originally prepared by grilling the tenderloin, which is quite lean, between two fattier pieces of meat that were then discarded. Today, we’ve learned to quickly sear the roast and then finish in a hot oven to rare or medium-rare. Serve roast with Bernaise sauce, or an easy red wine and mushroom sauce. Add a side of roasted new potatoes for a simple, yet elegant meal that's perfect for any special holiday.

Ingredients

2-pound Panorama Organic Grass-Fed Chateaubriand Roast
1 teaspoon kosher salt
1 teaspoon black pepper
3 tablespoons extra virgin olive oil
1 large shallot, minced
1/2 cup chopped mushrooms
1 cup red wine
2 tablespoons butter

Made with Our

Step 1

Remove the roast from the refrigerator and allow to stand at room temperature for 30 minutes. Pat dry, then sprinkle all over with salt and pepper.

Step 2

Preheat oven to 450 F.

Step 3

In a cast iron skillet over high heat, heat oil until it shimmers. Add the roast and brown on all sides, about 3 to 5 minutes per side. When the roast is brown, place the skillet in the oven and allow the roast to come to an internal temperature of 135 F for medium rare.

Step 4

Remove the roast to a plate and tent with foil. Allow to rest for 15 minutes.

Step 5

Make the sauce: Add the shallots and mushrooms to the hot skillet and stir until soft, about 5 minutes. Add the red wine and deglaze the pan, scraping up the browned bits. Simmer the wine until it reduces and becomes slightly syrupy. Whisk in the butter and pour into a gravy boat or serving bowl.