Herb-Crust Chateaubriand
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
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