Royal Holiday Chateaubriand with Horseradish Cream


  • 4 to 6 lbs. Chateaubriand 
  • 3 or 4 cloves of garlic, thinly slivered 
  • Course (kosher) salt 
  • Freshly ground black pepper to taste 
  • Horseradish cream (recipe follows) 

Cooking Instructions

  1. Preheat oven to 450 F. 
  2. With tip of a paring knife, make small slits over the beef and insert garlic slivers. 
  3. Rub the beef with salt and pepper. 
  4. Place on rack in shallow pan and roast for 25 minutes. 
  5. Reduce heat to 350 F and roast the beef until an instant-read thermometer registers 135 F to 140 F for medium rare (about 1 3/4 hours). 
  6. Let beef rest for ~5 minutes before carving. 
  7. Serve with Horseradish Cream. 

Horseradish Cream Ingredients

  • 3/4 cup heavy whipping cream 
  • 1/2 cup mayonnaise 
  • 1/2 cup prepared horseradish, drained 
  • 2 Tbsp. Dijon mustard 
  • Pinch of sugar 
  • Salt and black pepper to taste 

Whip cream until is forms soft peaks. In separate bowl, combine mayo, horseradish and mustard. Using rubber spatula, fold in whipped cream. Add sugar, salt and pepper. Stir well and transfer to serving bowl.

Makes 2 cups.

fresh beef

Thanks to our loyal customer, Debi Jaye, for this tasty recipe!