Duxelles-Roasted Chateaubriand With Bacon-Wrapped Asparagus Recipe

Does hosting your family for a holiday dinner have you feeling stressed? Get ready to wow everyone with a show-stopping centerpiece prepared in just an hour! Treat them to a chateaubriand coated with creamy mushroom duxelles butter with a side of crispy bacon-wrapped asparagus for a dinner they’ll cherish even after the plates are cleared.

Why We Love This Duxelles-Roasted Chateaubriand With Bacon-Wrapped Asparagus Recipe

Creating a delectable centerpiece can seem difficult or time consuming, but I’m here to tell you it’s easy! This heartwarming recipe features a tender chateaubriand with an earthy mushroom duxelles butter served with savory bacon-wrapped asparagus. After one bite, the whole table will agree this delightful meal made the holiday brighter.

Tools You’ll Need Before You Start

• 1 Saucepan
• Food Processor
• 1 Sheet Pan
• Meat Thermometer
• Aluminum Foil
• Baking Sheet

How to Make Duxelles-Roasted Chateaubriand with Bacon-Wrapped Asparagus

The crucial first step to cooking a mouthwatering holiday meal is to use high-quality proteins. This delectable meal features a three-pound Omaha Steaks Private Reserve® Chateaubriand. Cut from our Private Reserve® tenderloins, extra-aged for at least 35 days to maximize tenderness, and completely trimmed for a flawless experience. Let’s get started!

1. Roast a Chateaubriand They’ll Love

To roast the perfect chateaubriand in the oven, start by thawing in the refrigerator for 24 to 48 hours. Once thawed, pat dry with paper towels and season liberally with salt and pepper. Allow the filet mignon roast to come to room temperature on the counter for about one hour. While the roast is coming to room temperature, let’s make the mushroom duxelles butter! Grab a saucepan, and add some olive oil on medium-high heat, then sauté diced yellow onions and thinly sliced garlic until caramelized and lightly brown, for about 45 seconds. Next, add earthy mushrooms, aromatic thyme leaves, clean-tasting kosher salt, and pungent black pepper to the saucepan. Sauté until tender and brown, about three to four minutes, then allow the mushroom mixture to cool for about five minutes before placing it in food processor and blend until fully minced. To create the duxelles butter, add room-temperature butter to the mixture and blend until completely incorporated.

Before slathering the roast in the mushroom duxelles butter, preheat the oven to 250 degrees Fahrenheit. Then, lavishly spread two-thirds of the butter on the top and sides, skipping the bottom of the chateaubriand. Next, place the dish in the oven on a wire rack-lined sheet pan and cook until 10 degrees below 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. When the desired temperature is reached, broil until the roast is slightly browned on the top and edges, about 40 to 60 seconds – watch closely so the butter doesn’t burn. Lightly tent the chateaubriand with aluminum foil and rest for 20 minutes so those wonderful juices redistribute. While you’re waiting for your roast to reach juicy perfection, let’s start prepping your asparagus side dish.

2. Give the Asparagus Some Flair

Bacon-wrapped asparagus is the perfect complement for this dish! Thaw the Omaha Steaks Applewood Smoked Steak-Cut Bacon overnight in the refrigerator. Then place the bacon on a large baking sheet and turn the oven temperature up to 375 degrees Fahrenheit. Cook the bacon for only 10 minutes and remove before it’s fully cooked and let the bacon cool for two minutes.

Toss the asparagus in cooled bacon fat and wrap the partially cooked bacon around the stalk. Place your wrapped asparagus back on baking sheet seam-side down and lightly season with Omaha Steaks Seasoning, then put back in the oven, cooking until bacon is crispy and asparagus browns, about 12 to 15 minutes.

Now that the chateaubriand has rested, it’s time to eat! Slice the roast, top with the remaining duxelles butter, and serve with a side of bacon-wrapped asparagus for an exquisite meal that will be the talk of the table.

Omaha Steaks Applewood Smoked Steak-Cut Bacon

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Omaha Steaks Seasoning

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