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Chateaubriand cooked medium rare and sliced. Topped with dijon-hollandaise served with roasted parsnips and kale with bacon
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Chateaubriand With Dijon Hollandaise and Roasted Parsnips and Kale With Bacon

A simple yet extravagant recipe featuring a fork-tender chateaubriand, savory roasted parsnips and kale with bacon, and rich Dijon-hollandaise sauce.
Prep Time18 mins
Cook Time1 min
Total Time19 mins
Course: Main Course
Cuisine: American
Keyword: Chateaubriand
Servings: 8 servings
Author: Nicole McDonald

Ingredients

Roasted Chateaubriand

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.