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Prime is defined by its juicy and flavorful marbling found only in the top 2% of all US Beef.

Marbling and maturity make the grade. Exceptional flavor, tenderness and juiciness. USDA Prime beef is served at some of the finest restaurants in the United States by top chefs.

The finest whole tenderloins, expertly trimmed and only true center cut steak ready tenders qualify for our home delivery.”

Make a lasting impression with our Prime Angus Chateaubriand, the most luxurious roast cut from the center of the tenderloin. Known for its exceptional tenderness, refined flavor, and elegant presentation, this USDA Prime Angus Beef roast is expertly aged and hand-trimmed to deliver a gourmet experience worthy of the finest dining occasions.

Grades: USDA Prime.
Aged: 21+ days wet aged.
Weight: 2.5 LB avg.
Description: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Oven-Roasted Chateaubriand

Bring to Room Temperature
Remove roast from the fridge 45–60 minutes before cooking.
Season Generously
Pat dry and rub with olive oil. Season with salt, pepper, and optional herbs or a Dijon mustard crust.
Sear the Roast
Heat a skillet over high heat. Sear all sides of the roast for 2–3 minutes per side until browned.
Roast in the Oven
Transfer to a roasting pan or oven-safe skillet.
Roast at 425°F (218°C) until internal temperature reaches:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
  (Approx. 20–30 minutes, depending on size)
Rest Before Slicing
Let roast rest for 10–15 minutes under foil to retain juices.

Method 2: Sous Vide & Sear

Season & Seal
Season roast with salt, pepper, and herbs. Vacuum-seal or use a zip-top bag with water displacement.
Sous Vide Cook
Cook in water bath at 130°F (54°C) for 2–3 hours for medium-rare.
Sear to Finish
Pat dry and sear all sides in a hot skillet with butter and aromatics for a golden crust.

Serving Suggestions:

Slice into medallions and serve with red wine reduction, béarnaise sauce, or herb compound butter. Pair with roasted vegetables and a bold red wine like Bordeaux or Cabernet Sauvignon.