Chateaubriand Cut for the soon to be Step Son

[disco]

The Woman of My Dreams and I are getting married soon and my future step son came for a visit. I wanted something tasty but that wouldn't cut into the visit too much.

I had a chateaubriand cut of tenderloin in the freezer. I wasn't going to go full classical and wrap it in thin sliced flank steak but I did give it a hot cook in the Traeger Timberline for a very nice meal.

I started by sprinkling all sides with SPOG (salt, pepper, onion powder, garlic powder).

Then I put it in my Traeger that had been preheated to 260 C (500 F). It took about 30 minutes to get to an internal of 55 C (130 F) for a medium rare. I let it sit for 10 minutes and sliced it up. I served it with an au jus made from vegetable trimmings cooked in beef stock and strained mixed with wine.

I let it rest for 10 minutes and sliced it up. It looked darn pretty. I do think my Thermoworks signal is overshooting a bit. I would have like it a touch rarer but it seemed to disappear quickly.

The Verdict

This is a classic cut of beef and gives a great meal and presentation. However, for the money, I prefer a prime rib every time. This was wonderful but if you are going to take out a second mortage for a meal, I will go for the prime rib. However, we had bought a full tenderloin and the WOMD likes it. That is important.

Disco

 

[TimboBBQ!]

The Woman of My Dreams and I are getting married soon and my future step son came for a visit. I wanted something tasty but that wouldn't cut into the visit too much.

I had a chateaubriand cut of tenderloin in the freezer. I wasn't going to go full classical and wrap it in thin sliced flank steak but I did give it a hot cook in the Traeger Timberline for a very nice meal.

I started by sprinkling all sides with SPOG (salt, pepper, onion powder, garlic powder).

Then I put it in my Traeger that had been preheated to 260 C (500 F). It took about 30 minutes to get to an internal of 55 C (130 F) for a medium rare. I let it sit for 10 minutes and sliced it up. I served it with an au jus made from vegetable trimmings cooked in beef stock and strained mixed with wine.

View attachment 724425

I let it rest for 10 minutes and sliced it up. It looked darn pretty. I do think my Thermoworks signal is overshooting a bit. I would have like it a touch rarer but it seemed to disappear quickly.

View attachment 724426
View attachment 724427

The Verdict

This is a classic cut of beef and gives a great meal and presentation. However, for the money, I prefer a prime rib every time. This was wonderful but if you are going to take out a second mortage for a meal, I will go for the prime rib. However, we had bought a full tenderloin and the WOMD likes it. That is important.

Disco

Congrats and awesome job!

 

[disco]

Congrats and awesome job!

Thank you, Sir!

 

[Rafter H BBQ]

The Woman of My Dreams and I are getting married soon and my future step son came for a visit. I wanted something tasty but that wouldn't cut into the visit too much.

I had a chateaubriand cut of tenderloin in the freezer. I wasn't going to go full classical and wrap it in thin sliced flank steak but I did give it a hot cook in the Traeger Timberline for a very nice meal.

I started by sprinkling all sides with SPOG (salt, pepper, onion powder, garlic powder).

Then I put it in my Traeger that had been preheated to 260 C (500 F). It took about 30 minutes to get to an internal of 55 C (130 F) for a medium rare. I let it sit for 10 minutes and sliced it up. I served it with an au jus made from vegetable trimmings cooked in beef stock and strained mixed with wine.

View attachment 724425

I let it rest for 10 minutes and sliced it up. It looked darn pretty. I do think my Thermoworks signal is overshooting a bit. I would have like it a touch rarer but it seemed to disappear quickly.

View attachment 724426
View attachment 724427

The Verdict

This is a classic cut of beef and gives a great meal and presentation. However, for the money, I prefer a prime rib every time. This was wonderful but if you are going to take out a second mortage for a meal, I will go for the prime rib. However, we had bought a full tenderloin and the WOMD likes it. That is important.

Disco

Congrats on the upcoming marriage my friend.. so glad you have found happiness.

And that meal is definitely worth a carousel ride!! What a nice meal for future SS to enjoy.

 

[disco]

Congrats on the upcoming marriage my friend.. so glad you have found happiness.

And that meal is definitely worth a carousel ride!! What a nice meal for future SS to enjoy.

Thanks for the kind words.

 

[WaterRat]

Looks great! Similar - the Wife like the tenderloin I’ll take the prime rib

 

[chilerelleno]

Wow! What a exquisite yet simple meal... Bet it was delicious!

Congratulations on the upcoming nuptials with the WoMD.
So glad to hear about your happiness, peace and love to both of you.

Is the OldFatGuy still cooking?

 

[disco]

Looks great! Similar - the Wife like the tenderloin I’ll take the prime rib

It must be something to do with that Y chromosome.

 

[JLinza]

Looks spot on. And congratulations

 

[sawhorseray]

THAT'S ONE FINE LOOKING PLATE DISCO, NICE WORK! I USED TO CUT STEAKS FROM WHOLE TENDERLOINS BACK IN THE DARK AGES, QUIT WHEN THEY GOT TO $7.00 LB AT COSTCO. RAY

 

[disco]

Looks spot on. And congratulations

Thanks

 

[disco]

THAT'S ONE FINE LOOKING PLATE DISCO, NICE WORK! I USED TO CUT STEAKS FROM WHOLE TENDERLOINS BACK IN THE DARK AGES, QUIT WHEN THEY GOT TO $7.00 LB AT COSTCO. RAY

They are pricy.

 

[912smoker]

What a beautiful meal Disco and congrats on finding the the woman you can't live without! Meals from the heart always taste a little better!

Keith

 

[disco]

What a beautiful meal Disco and congrats on finding the the woman you can't live without! Meals from the heart always taste a little better!

Keith

Truth! Thanks

 

[DRKsmoking]

WOW

I have been away for a little bit .
Good to see you Dave,,,, Disco, and great news about your happiness and up coming wedding.

I am so happy for you .

And of coarse very nice and tasty meal for your future son in law.

David

 

[archeryrob]

Congrats, do you not post online any more? I don't think I have seen anything on Facebook or YouTube.

 

[mageerauld]

The Woman of My Dreams and I are getting married soon and my future step son came for a visit. I wanted something tasty but that wouldn't cut into the visit too much.

I had a chateaubriand cut of tenderloin in the freezer. I wasn't going to go full classical and wrap it in thin sliced flank steak but I did give it a hot cook in the Traeger Timberline for a very nice meal.

I started by sprinkling all sides with SPOG (salt, pepper, onion powder, garlic powder).

Then I put it in my Traeger that had been preheated to 260 C (500 F). It took about 30 minutes to get to an internal of 55 C (130 F) for a medium rare. I let it sit for 10 minutes and sliced it up. I served it with an au jus made from vegetable trimmings cooked in beef stock and strained mixed with wine.

View attachment 724425

I let it rest for 10 minutes and sliced it up. It looked darn pretty. I do think my Thermoworks signal is overshooting a bit. I would have like it a touch rarer but it seemed to disappear quickly.

View attachment 724426
View attachment 724427

The Verdict

This is a classic cut of beef and gives a great meal and presentation. However, for the money, I prefer a prime rib every time. This was wonderful but if you are going to take out a second mortage for a meal, I will go for the prime rib see menu. However, we had bought a full tenderloin and the WOMD likes it. That is important.

Disco

Cooking the chateaubriand on the Traeger at 260°C to medium rare with SPOG seasoning and a homemade au jus is a great approach. It’s tender, flavorful, and visually impressive. While prime rib might be a better value, tenderloin delivers an elegant presentation and excellent texture, and it’s clear your family enjoyed it.

 

[hoity toit]

The Woman of My Dreams and I are getting married soon and my future step son came for a visit. I wanted something tasty but that wouldn't cut into the visit too much.

I had a chateaubriand cut of tenderloin in the freezer. I wasn't going to go full classical and wrap it in thin sliced flank steak but I did give it a hot cook in the Traeger Timberline for a very nice meal.

I started by sprinkling all sides with SPOG (salt, pepper, onion powder, garlic powder).

Then I put it in my Traeger that had been preheated to 260 C (500 F). It took about 30 minutes to get to an internal of 55 C (130 F) for a medium rare. I let it sit for 10 minutes and sliced it up. I served it with an au jus made from vegetable trimmings cooked in beef stock and strained mixed with wine.

View attachment 724425

I let it rest for 10 minutes and sliced it up. It looked darn pretty. I do think my Thermoworks signal is overshooting a bit. I would have like it a touch rarer but it seemed to disappear quickly.

View attachment 724426
View attachment 724427

The Verdict

This is a classic cut of beef and gives a great meal and presentation. However, for the money, I prefer a prime rib every time. This was wonderful but if you are going to take out a second mortage for a meal, I will go for the prime rib. However, we had bought a full tenderloin and the WOMD likes it. That is important.

Disco

wow Disco...looking good my friend. Been a bit since I talked with ya. Glad all is good.

HT

 

[radioguy]

Disco,
Congratulations on your wedding! May you be truly Blessed as I have been in my marriage.
Really like your salt grinder. Like it so much that we own 2 sets. One for the house and one for the camper.

RG