The king of all roasts, hands down. Absolutely for the very special occasions only. The perfect and unforgettable centerpiece for the Holidays. The chateaubriand roast is basically the thick part of the beef tenderloin, the same part filet mignons or tournedos steaks are made of. There is only one tenderloin filet per cow - this makes the roast very rare.
The beef tenderloin is the least worked muscle and therefore extremely tender - there is tender and then there is cut-with-a-chopstick-tender. However, note that the tenderloin is not as rich in beefy flavor as for example the ribeye steak, strip loin steak or the sirloin steak. Adding great flavor through the seasoning, searing, roasting and the sauce is what we recommend and what chefs around the globe practice when preparing the tenderloin.
Season heavily with olive oil, high quality sea salt and freshly ground pepper, optionally rub with crushed garlic and fresh rosemary or thyme. Let it sit in the fridge for a couple of hours or one day for maximum flavor. Sear on high heat and finish by roasting in the oven. Serve with a variety of vegetables and don't forget the sauce. See instructions below.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef.
View breeding certificate from the American Wagyu association.
||All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
||Horizon Farms, Inc., Japan
||Morgan Ranch Inc., USA
Instructions & Cooking Tips
Completely defrost the roast in the fridge. Heavily rub the roast with olive oil, high-quality sea salt and freshly ground pepper. Optionally rub the roast with crushed garlic and thyme or rosemary. Cover the roast filet and store in the fridge for a couple of hours. For maximum flavor store in the fridge for up to 24h.
Once out of the fridge make sure the roast reaches room temperature before you continue with the preparation.
Prepare a skillet or fry pan with non-salted all-natural butter and make it hot. Really hot. Yes, turn on the range hood at full power. Sear all sides of the roast and make sure to create a crispy brown outside. Hear that sizzle in your head?
Remember, we are not cooking the roast so make sure to flip often, keep basting with the juices to keep the outer layer juicy. Keep the searing under 5 minutes. Remove the roast and place aside.
Have vegetables cut and prepared before you start the searing. Place the vegetables into a fry pan and add a cup of water. Cover with a lid and steam hard vegetables such as the potatoes, carrots and zucchini on high heat for 10 minutes ahead as they take longer than the roast.
Place the Chateaubriand roast in the middle of the oven pan. Now add all the other vegetables such as baby onions, Brussel sprouts, broccoli, garlic cloves, mushrooms, asparagus and mini tomatoes.
To keep the vegetables moist place small cups and fill halfway with water. Now loosely cover the whole oven pan with aluminum foil. This will keep most of the moisture inside.
Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit and place the roasting pan in the middle. Set the timer to 30 minutes. Make sure to have a meat thermometer at hand as you need to check the internal temperature after 25 minutes.
In the meantime let's create some beef gravy. For that, we need the remainings of the cooking juices from searing the roast. Heat up the skillet and add a cup of water scrap all the searing leftovers from the skillet with a wooden or plastic spatula. Once it starts bubbling add any kind of starch or flour. Keep whisking. If the water is evaporating too fast, add more water. Now add beef stock, chicken stock works also. Beef stock is better. In Japan, you can find them labeled as Consomme or Bouillon in every supermarket. Keep whiskering until you have a thick texture. Adjust with either flour or more water. Now add black pepper and salt for taste. Be careful not to add to much salt as the roast was already heavily seasoned. There you have your gravy sauce.
Check on the roast after the first 25 minutes and make sure the core temperature of the roast is 52 degrees Celsius or 125 degrees Fahrenheit before taking it out of the oven. If the roast is not ready after the timer has gone off (see image) - keep roasting.
Let roast covered in the oven pan for another 10 minutes before slicing. It is still cooking on the inside and the core temperature will reach 55 degrees Celsius or 130 degrees Fahrenheit. Note that you can't really overcook the tenderloin as it is an extremely tender cut of beef that is very forgiving. For the tenderloin, we recommend medium rare or medium.
Slice the Chateaubriand roast in front of everybody for the wow effect. Make sure to use a large knife as the filet is very soft and wobbly and may therefore be difficult to cut.
Soft as butter. The tender eating experience of the Morgan Ranch Chateaubriand is unforgettable.
Sprinkle high-quality sea salt on the vegetables. Reheat the gravy beef sauce and serve hot over the sliced Chateaubriand roast. Eat while still warm for soft and buttery flavor and experience. Serve with any full-bodied dry red wine that will perfectly complement this roast.