Chateaubriand With Dijon-Hollandaise and Roasted Parsnips and Kale With Bacon Recipe
- by Chef David Rose
- Last updated Oct 30, 2024
Are you looking to serve a show-stopping centerpiece for a dinner party? Prepare to amaze your guests with a roast-sized filet mignon drizzled with a homemade Dijon-Hollandaise sauce and accompanied by roasted parsnips and kale with bacon side dish. It’s time to host a dinner they’ll never forget, and the best part is everything is ready in just one hour!
Why We Love This Chateaubriand and Bacon Recipe
Creating a delicious and memorable meal for a dinner party can seem intimidating, but I’m here to tell you it’s easy! This simple yet extravagant recipe features a fork-tender chateaubriand, savory roasted parsnips and kale with bacon, and a rich Dijon-hollandaise sauce. After just one bite, the table will agree that this is the best meal they’ve ever had.
Tools You’ll Need Before You Start
- 1 Large Cast-Iron Pan
- Roasting Rack
- Meat Thermometer
- 1 Medium Saucepan
- 1 Medium Bowl
- 1 Medium Pot
- 1 Sheet Pan
- 1 Large Bowl
- Whisk
How to Make Chateaubriand With Dijon-Hollandaise and Roasted Parsnips and Kale With Bacon
As delicious as it is, a chateaubriand doesn’t usually appear on a typical dinner menu. So, when it comes to the perfect meal, you want to ensure the best experience. That’s why I recommend the Omaha Steaks Private Reserve® Chateaubriand. This delectable 3-pound roast is cut from our Private Reserve® tenderloins, extra-aged for at least 35 days to maximize tenderness, and completely trimmed for a flawless experience. Also, not just any bacon will do! Omaha Steaks Applewood Smoked Steak-Cut Bacon is cured, smoked, and super thick. Let’s get started!
1. Let’s Roast the Perfect Chateaubriand
You’ll start by prepping your chateaubriand well in advance by thawing it in the refrigerator for 24 to 48 hours. Once thawed, pat dry with paper towels and season liberally with salt and pepper. Allow the roast to come to room temperature on the counter for about one hour.
Once the roast is at room temperature, preheat a large cast-iron pan over medium-high heat, then add grapeseed oil. Next, place the chateaubriand in the pan and sear each side until nicely browned, about two to three minutes per side.
While searing, preheat the oven to 250 degrees Fahrenheit. Once the roast is seared, place it on a roasting rack and cook it in the oven until it’s reached 10 degrees below your desired cooking doneness via a meat thermometer; for rare doneness, cook for about 45 minutes. Refer to our helpful Omaha Steaks Roast Cooking Chart for different doneness temperatures. Let the chateaubriand rest for about 15 to 20 minutes to reach juicy perfection while you increase the oven’s temperature to 400 degrees Fahrenheit for your roasted vegetables and bacon side dish.
2. Give the Parsnips and Kale a Crispy Flair
Roasted parsnips and kale with bacon is the perfect side for this mouthwatering roast! Get started by thawing your Omaha Steaks Applewood Smoked Steak-Cut Bacon overnight in the refrigerator. While you wait for your oven to come to temperature, add one teaspoon of olive oil and four slices of bacon to a cold medium saucepan and bring to medium heat. Sauté bacon until brown and crispy, around six to eight minutes, then remove from the heat and reserve the bacon fat.
Bring a pot of salted water to a boil. While waiting for the water to boil, toss the kale with the bacon fat and a pinch of salt and pepper in a medium bowl and set aside. Boil the sweet and nutty diced parsnips for two minutes in the pot. Then strain and place them on a sheet pan and toss with the remaining olive oil and spices and roast in the oven for about 10 minutes. Add the bacon and kale to the parsnips and toss until well coated. Cook until kale is wilted and parsnips reach the desired doneness, about five to seven minutes.
3. Time To Whip Up a Dijon-Hollandaise Sauce
This dish wouldn’t be complete without a savory, rich Dijon-hollandaise sauce! To create it, bring a medium half-filled pot of water to a slow boil. Then, in a large bowl, add egg yolks, pungent Dijon mustard, creamy horseradish, umami Worcestershire sauce, water, tangy lemon juice, and spicy hot sauce and whisk until everything is well incorporated.
Next, place the bowl over the pot of slow boiling water and continue to whisk until the mixture emulsifies and becomes sauce-like. Make sure to alternate whisking on and off heat every 30 seconds to prevent the eggs from scrambling. Slowly add your melted butter and whisk the mixture until it’s rich and ribbony with a sauce-like consistency and season to taste with salt and pepper. If your sauce is too thick, add water one tablespoon at a time and whisk until the desired consistency is achieved. Lastly, wrap the bowl with plastic wrap and keep warm until you’re ready to serve.Now that everything’s ready, it’s time to wow your guests! Slice the perfectly roasted chateaubriand, drizzle your homemade Dijon-Hollandaise sauce over them, and serve with the roasted parsnips and kale with bacon side dish.
Chateaubriand With Dijon Hollandaise and Roasted Parsnips and Kale With Bacon
Ingredients
Roasted Chateaubriand
- 1 3 lb. Omaha Steaks Private Reserve® Chateaubriand
- Kosher salt
- Black pepper
- 1/4 cup grapeseed oil
Roasted Parsnips and Kale With Bacon
- 2 lbs. parsnips, peeled and large diced
- 1/2 lb. dinosaur kale, de-stemmed, cut into 2” strips
- 4 slices Omaha Steaks Applewood Smoked Steak-Cut Bacon cut into 1/2" slices
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/2 cup olive oil
- 1 tablespoon olive oil
- Salt
- Pepper
Dijon-Hollandaise
- 6 egg yolks
- 1 cup unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon prepared horseradish
- 2 dashes hot sauce
- 4 tablespoons water
- Salt
- Pepper
Instructions
Roasted Chateaubriand
- Thaw chateaubriand in refrigerator for 24 to 48 hours.
- Remove from refrigerator and pat dry with paper towels all over; season liberally with salt and pepper and allow chateaubriand to come to room temperature for about one hour.
- Preheat a large cast-iron pan over medium-high heat and then add grapeseed oil.
- Preheat oven to 250 degrees Fahrenheit.
- Sear chateaubriand on all sides until nicely browned, about 2 to 3 minutes per side.
- Place chateaubriand on roasting rack and cook until 10 degrees below desired cooking doneness; about 45 minutes for rare doneness. For a different desired cooking doneness, refer to the Omaha Steaks Roast Cooking Chart.
- Take chateaubriand out of the oven and rest for 15 to 20 minutes, and then slice as desired.
- Drizzle Dijon-hollandaise sauce over slices and serve with roasted parsnips and kale with bacon.
Roasted Parsnips and Kale With Bacon
- Preheat oven to 400 degrees Fahrenheit.
- Add 1 tablespoon of olive oil and bacon to a cold medium saucepan and bring to medium heat. Sauté for 6 to 8 minutes until browned and crispy.
- Bring a pot of salted water to a boil.
- Remove the bacon from the heat and reserve bacon fat.
- Toss kale with bacon fat and a pinch of salt and pepper in a medium bowl and set aside.
- Boil diced parsnips for 2 minutes in salted boiling water.
- Strain parsnips and place on a sheet pan; toss with remaining olive oil and spices.
- Roast parsnips in oven for about 10 minutes, then add the bacon and kale to the pan. Toss until everything is well incorporated and continue to cook in oven for about 5 to 7 minutes, until kale is wilted and parsnips are cooked to desired doneness.
Dijon-Hollandaise
- Bring a half-filled medium pot of water to a slow boil.
- In a large bowl, add egg yolks, Dijon mustard, horseradish, Worcestershire, water, lemon juice, and hot sauce, whisking until well incorporated.
- Place the bowl over the pot of slow boiling water and continue to whisk until it starts to emulsify and become sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
- Gradually add melted butter and continue to whisk on and off the heat until sauce becomes rich and ribbony with a sauce-like consistency, then season to taste with salt and pepper. Chef’s note: If sauce is too thick, add 1 tablespoon of water at a time and whisk until desired consistency is reached.
- Wrap bowl with plastic wrap and keep warm until ready to serve.
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