Nutritional data panel for Chateaubriand en Croute, original recipe. 330 total calories per one 4 oz. serving.

Chateaubriand en Croûte is both impressive and spectacular as far as a beef entreé is concerned, and one of our most popular. Like Beef Wellington, Chateaubriand en Croûte starts with the prized chateaubriand cut from the beef tenderloin (Beef Wellington uses the filet). This is a premium cut of beef known for its buttery texture and rich beef flavor.

The chateaubriand pairs beautifully with the earthy, umami flavor of the mushroom duxelles that it's topped with, and the puff pastry that it's wrapped in adds that extra layer of luxurious flavor and texture. This Chateaubriand en Croûte is a true show-stopper.

This is an exclusive beef entreé highlighting rich chateaubriand that makes a perfect centerpiece for any special occasion. With its beautiful presentation and impressive gourmet flavors, it’s sure to impress. We recommend adding an elegant gourmet side, like our Individual Potato Gratins, Truffled Broccoli & Cauliflower, or Vegetable Napoleon. For a complete dinner highlighting the Chateaubriand en Croûte, try our Chateaubriand en Croûte Dinner.

Each Chateaubriand en Croûte weighs 2 lbs. and serves 4-6.

This spectacular beef entrée will add elegance to any gathering. Tender, center-cut premium filet mignon is topped with a rich, earthy mushroom duxelles, and wrapped in buttery puff pastry, elevating it to true gourmet heights. Simply dazzling in appearance and flavor, this Chateaubriand en Croute will add elegance to any special gathering. 2 lbs., serves 4-6.

Chateaubriand en Croûte

Name: Chateaubriand en Croûte
SKU: CEC32
Price: 149.95 USD
Rating: 90 (2 reviews)

Item #: CEC32

$149.95

Serves 4-6

2 lbs.

Exclusively available here

Qty

Chateaubriand en Croûte

$149.95

Each Chateaubriand en Croûte weighs 2 lbs. and serves 4-6.

Preparation Ingredients Nutritional Reviews

Our Chateaubriand en Croûte has revised preparation instructions. You may receive the original or revised version for your order.

Original: Defrost the product under refrigeration for 24 hours.
Preheat an oven to 400F. Remove all packaging from around the product and place on a greased tray. Bake for 20 minutes. Turn down the oven to 300F and continue baking for another 18 mins. Using an internal thermometer, the product should read 120F. Leave the product to rest outside of the oven where it will rise in temperature to medium rare (135F). Ovens vary, adjust accordingly.

Revised: Thaw for 24 hours under refrigeration.
Preheat oven to 425°F. Remove packaging and place on a greased baking sheet. Bake for 18 minutes, reduce to 300°F, and bake for another 16-18 minutes or until the internal temperature reaches 120°F when checked with a thermometer. Remove from oven and let rest for 15-20 minutes to reach medium rare (135°F). Ovens vary; adjust accordingly

Our Chateaubriand en Croûte has a revised recipe. You may receive the original or revised version for your order.

Original: Beef Tenderloin (Beef Tenderloin, Blended Oil (Soybean Oil, Pomace Olive Oil), Salt, Black Pepper), Puff Pastry (Butter (Cream), Wheat Enriched Flour Unbleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Salt), Filling (Mushroom, Onion, Panko Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt, Soybean Oil), Salt, Garlic Powder, Onion Powder, Parsley, Black Pepper), Liquid Egg (Whole Eggs, Citric Acid, 0.15% Water added as Carrier for Citric Acid, Citric Acid added to Preserve Color).
Contains: Egg, Soy, Wheat.

OR

Revised: Beef Tenderloin, Puff Pastry (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Palm And Soybean Oil, Water, Salt, Monocalcium Phosphate), Water, Dehydrated Mushrooms, Contains less than 2% of Canola Oil, Red Onion, Shallots, Salt, Binder (Corn Starch, Methylcellulose, Egg White Powder, Xanthan Gum, Guar Gum), Natural Flavors, Spices, Sodium Carbonate (Soda Ash), Distilled Vinegar, Caramel Color.
Contains: Egg, Wheat.