Beef Tenderloin Roast, also know as Chateaubriand, was a favorite of Ike and Mamie Eisenhower, 34th president of the United States, and it was served at the White House for their friends and dignitaries. This beef roast is the most tender beef roast that is lean, succulent and elegant, with mild flavor.
This recipe is from the cookbook, , by the Eisenhower Medical Center Auxiliary.
This delicious recipe, comments, and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen likes to serve this roast with her Stuffed Baked Potatoes and Oven-Roasted Asparagus.
More delicious Beef Recipes using various cuts of beef.
- 3 to 4- pound beef tenderloin roast (also know as filet of beef)
- Soy Sauce
- Worcestershire Sauce
- Sour cream
- Prepared horseradish
Place roast in a large resealable plastic bag and set into a shallow dish. Pour Soy Sauce over the roast and close bag. Marinate in the refrigerate at least 8 hours or overnight; turning roast occasionally to distribute marinade.
On the morning of the day you want to served this roast: In a large heavy frying pan or cast-iron frying pan, melt butter and Worcestershire Sauce together. Add the roast (and remaining soy sauce) and brown on all sides. NOTE: This step gives color and flavor to the meat. Remove from heat and set aside.
About 45 minutes before serving time, preheat oven to 450 degrees F.
Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.
Remove from oven and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (internal temperature will rise 5 to 10 degrees after it is removed from the oven).
While the roast is resting, make a sauce out of equal amounts of sour cream and horseradish. This can be made 1 day ahead of time. Refrigerate until ready to serve.
NOTE: I also make Knorr Bearnaise Sauce (according to direction on the package). Add 1 teaspoon dried tarragon and fresh-squeezed lemon juice from 1/2 of a fresh lemon. This can also be made 1 day ahead of time. Refrigerate until ready to serve.
To Serve: Cut the roast into approximately 1/2-inch slices (can slice thinner if desired). Transfer onto a serving platter and serve immediately with the Sour Cream/Horseradish Sauce and/or Bearnaise Sauce.
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