Herb-Crust Chateaubriand - Kosher.com

Name: Herb-Crust Chateaubriand - Kosher.com
Ingredients: 2 and 1/2–3 pound (1.13–1.36 kilogram) chateaubriand or center-cut rib-eye roast; 1 and 1/2 teaspoons salt; 2 tablespoons stone-ground or Dijon mustard; 1 tablespoon dried rosemary; 1 tablespoon dried minced onion, such as Gefen; 5 cloves garlic, crushed or 5 cubes Gefen Frozen Garlic; 2 tablespoons oil

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The first time I made a chateaubriand, it was for a crowd — our shul was making a siyum on Maseches Eiruvin and I took a risk with something

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Ingredients

2 and 1/2–3 pound (1.13–1.36 kilogram) chateaubriand or center-cut rib-eye roast
1 and 1/2 teaspoons salt
2 tablespoons stone-ground or Dijon mustard
1 tablespoon dried rosemary
1 tablespoon dried minced onion, such as Gefen
5 cloves garlic, crushed or 5 cubes Gefen Frozen Garlic
2 tablespoons oil