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Elite Black Angus


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Item #: 1523
Just like a filet mignon, only larger, our Elite Black Angus Chateaubriand is beautifully marbled, tender and juicy. Wet aged for 21 days, hand trimmed and perfectly portioned, this is an elegant, luxurious treat for a holiday meal, an I- got-the-job, or just because.

For best results thaw under refrigeration. Cook within 3-5 days. Preheat oven to 425*F. Remove roast from packaging, rinse under cold water, and pat dry. Season as desired; we recommend Kosher salt, fresh ground black pepper, olive oil and thyme (Optional rub with fresh chopped garlic). Place roast on a rack in a shallow roasting pan. Add 1 cup of water or your favorite wine and leave uncovered. Roast for 15 minutes, then reduce temperature to 350*F and cook for an additional 30 minutes. Check the temperature using an instant read thermometer. Be sure to insert your thermometer tip into the center of the roast for the most accurate temperature. Continue to cook until desired temperature is reached. Remove when internal temperature reaches 120*F for rare, 130*F for medium rare, and 140*F for medium. The meat will continue to cook for an additional 5-10 degrees which is factored in on the above removal temperatures. Let rest 10 minutes before carving.

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