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Generating an image for this exact recipe… Chateaubriand with Herb Crust and Roasted Baby Potatoes

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Recipe details

Chateaubriand with Herb Crust and Roasted Baby Potatoes

Name: Chateaubriand with Herb Crust and Roasted Baby Potatoes
Total time: 50 min
Yield: 1
Cuisine: French
Ingredients: 170 g beef chateaubriand; 150 g baby potatoes; 15 ml olive oil; 5 g fresh parsley; 1 g fresh rosemary; 0.5 pcs garlic; 1.5 g kosher salt; 0.3 g black pepper

EN RU

A boneless beef Chateaubriand roast is coated with parsley, rosemary, and garlic, roasted alongside baby potatoes, and served in thick slices. A dinner idea with ingredients and cooking steps in one place.

≈ 140 kcal/100 g · ≈ 243 kcal/serving

50 minMediumFrench

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef chateaubriand170 g
baby potatoes150 g
olive oil15 ml
fresh parsley5 g
fresh rosemary1 g
garlic0.5 pcs
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Oven
Small bowl
Baking sheet
Parchment paper
Instant-read thermometer
Cutting board
Chef’s knife

Directions

01
Preheat the oven to 425°F (220°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
425°F (220°C)
02
Toss the halved baby potatoes with half the olive oil and half the salt on a parchment-lined baking sheet.
Products
baby potatoes — 150 g; olive oil — 15 ml; kosher salt — 1.5 g
Action
Toss
Time
3 min
Temperature
Room temperature
03
Roast the potatoes for 15 minutes.
Products
baby potatoes — 150 g
Action
Roast
Time
15 min
Temperature
425°F (220°C)
04
Mix the parsley, rosemary, garlic, remaining olive oil, remaining salt, and pepper in a small bowl.
Products
fresh parsley — 5 g; fresh rosemary — 1 g; garlic — 0.5 pcs; olive oil — 15 ml; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Mix
Time
3 min
Temperature
Room temperature
05
Press the herb mixture onto the top and sides of the beef chateaubriand.
Products
beef chateaubriand — 170 g; fresh parsley — 5 g; fresh rosemary — 1 g; garlic — 0.5 pcs
Action
Coat
Time
2 min
Temperature
Room temperature
06
Place the coated roast beside the potatoes and roast until the center reaches 145°F (63°C).
Products
beef chateaubriand — 170 g
Action
Roast
Time
14 min
Temperature
425°F (220°C); final internal temperature 145°F (63°C)
07
Transfer the roast to a cutting board and rest it for 3 minutes.
Products
beef chateaubriand — 170 g
Action
Rest
Time
3 min
Temperature
Warm
08
Carve the roast into thick slices and serve with the potatoes.
Products
beef chateaubriand — 170 g; baby potatoes — 150 g
Action
Carve
Time
2 min
Temperature
Warm

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