Classic Chateaubriand

Classic Chateaubriand

Prep Time: 5 minutes, plus 30 minutes to marinate the meat

Cook Time: 36 minutes

Serves: 6-8


  • 1 (4-5 lb.) Goodstock Tenderloin, cleaned & trimmed

For the marinade:

  • ¼ white onion, finely chopped
  • 2 Tbsp. beef base
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. kosher salt
  • 1 Tbsp. freshly ground black pepper

For seasoning on the cutting board:

  • ¼ cup olive oil
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper


In a small bowl, combine all of the marinade ingredients.  Put the meat on a large platter and rub the marinade into the meat with your hands.  Allow the meat to marinate for 30 minutes at room temperature.

Preheat the oven to 375˚F and the grill to medium.  Lightly oil the grill grates.

Grill the tenderloin for 8 minutes; turn and cook for another 8 minutes.  Transfer the tenderloin to a large roasting pan and finish in the oven until the internal temperature reaches 110˚F - 115˚F for medium rare, about 20 minutes.

Transfer the meat to a cutting board and let it rest for 10 minutes.

In a small bowl, combine the olive oil, salt and pepper.  Pour the mixture over the meat on the cutting board.  Slice the meat, turning to coat it evenly with the dressing.