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A center-cut beef tenderloin roast from 100% Angus cattle, graded USDA Choice. The center cut gives a consistent diameter end to end, which means even cooking and the most tender section of the loin. It is a special-occasion roast for a small group, and a tied roast is recommended for the most even result. Against a whole tenderloin it is more uniform but smaller, and against a prime-grade chateaubriand it has less marbling.
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This is a center-cut beef tenderloin roast, also called a chateaubriand. It comes from the most tender section of the loin and has a consistent diameter from end to end. The beef is 100% Angus, graded USDA Choice.
A tied roast cooks more evenly. Smaller roasts cook faster and more evenly, so for a larger group, two smaller roasts work better than one large one. The roast can also be rubbed with a house blend of olive oil, fresh garlic and Southern salt.
