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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

Jackson Frozen Food Locker - This Is Ask The Meatman's Meat Processing Plant In Jackson, MO.  In Business Since 1949.

Craig Meyer/Owner
is the MEATMAN!

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Customer Reviews

Chateaubriand Recipes

We have an excellent gourmet seasoning to spice up your next Chateaubriand!
Spicecraft Prime Steak and Beefburger Seasoning
Formerly called Witts Prime Rib Rub.  6.75 oz. Jar.

If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

London Broil

Beef Brisket

Beef Marinade

Tri Tip

Filet Mignon

How To Make Beef Jerky

Flat Iron Steak

Chateaubriand Recipe for a 10 oz., 2 lb. and 4 lb. Roast

Oven Baking:
Preheat oven to 425° F. The high heat is needed to develop a brown exterior.
Season thawed roast with cracked pepper and salt or with . (Make certain that roast is thawed thoroughly. This will take 2 days in the refrigerator for a 4 pound roast). Place on a broiling pan or in a roasting pan.

For a four pound roast, roast uncovered in the oven 50-55 minutes. (Remove from oven when the internal temperature reads 130° F. After 15 minutes resting time, internal temperature will rise 5° F to 10° F. to approximately 135° to 140° F. which would be medium rare.) Serves 8-12.

For a two pound roast, roast uncovered in the oven for approximately 38 to 40 minutes or until the internal temperature reads 130° F. Let sit for 5 to 10 minutes. Final internal temperature will rise to 135° F which is medium rare. Serves 4-6.

For a 10 ounce roast, roast for 18 to 20 minutes or until the internal temperature reads 130° F. (For medium rare). For broiling the 10 oz. sampler, allow 7-9 minutes per side. Serves 2. Place Chateaubriand on a heated serving platter or cutting board and allow to rest 10 to 15 minutes before carving. The thicker portion will be medium-rare (130° -140° F. Internal temperature), the smaller end will be medium-well done (150° -160° F. internal temperature), with variations in between.

Grilling Instructions:

  • Preheat grill. (High heat for gas grill; prepare briquettes for charcoal grill).

  • Season roast with cracked pepper & salt.

  • Place roast on grill and sear on high for 6 minutes, turn roast every 4 to 6 minutes until all sides are seared.

  • Reduce grill heat to medium, continue cooking another 20 to 30 minutes until desired degree of doneness is reached.

  •  For a 4 lb. roast the total cooking time will be 40 to 50 minutes.

  • For the two pound roast total cooking time is 30 to 35 minutes.

  •  The 10 ounce Chateaubriand will take approximately 14 to 16 minutes.

  • Putting the roast on a broiling pan will allow the juices to fall into the drip pan and thus will eliminate most splattering and smoking.


( also known as Beef Tenderloin)
This recipe works equally well with London broil, provided you like your meat rare.
Serve it with Béarnaise Sauce.

1 beef tenderloin (a 3 lb. Beef Chateaubriand)
1 1/2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper

1. Heat oven to 425
° F. Place beef in a jelly-roll pan. Rub with oil, salt and pepper. Insert a meat thermometer. Roast 30 to 35 minutes for medium-rare doneness. Thermometer should register 125° F.

2. Transfer to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.

Servings: 8
Bake/Cook time: 30 minutes
Carbohydrates: 0 grams
Net Carbs: 0 grams
Fiber: 0 grams
Protein: 41 grams
Fat: 51.5 grams
Calories: 642

Lemon-Thyme Chateaubriand with Roasted Vegetables

Sweet bell peppers and green onions surround lemon-and-thyme-seasoned beef tenderloin.

1 beef tenderloin roast (4 pounds)
3 tablespoons olive oil
2 tablespoons grated lemon peel
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1 1/2 teaspoons salt
1 teaspoon pepper
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces
2 yellow squash, cut into 1-inch pieces

1. Heat oven to 425
° F. Combine lemon oil, thyme, marjoram, salt and pepper in a bowl; rub half the mixture over beef tenderloin and toss remaining mixture with the vegetables to coat.

2. Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135
° F for medium rare or 145° F for medium doneness.

3. Transfer roast to a cutting board. Let rest 5 minutes before slicing.

Servings: 8
Bake/Cook time: 1 h 15 min
Carbohydrates: 4 grams
Net Carbs: 2.5 grams
Fiber: 1.5 grams
Protein: 42 grams
Fat: 54.5 grams
Calories: 682
Beef Roasting Time Table
Beef Cut
Oven Temp.
Approx. Cooking Time


 Standing Rib Roast
(Prime Rib)

4 to 6 lbs.325º F26 to 30 minutes/lb.
6 to 8 lbs.325º F23 to 25 minutes/lb.
8 to 10 lbs.325º F19 to 21 minutes/lb.


 Ribeye Roast, boneless
(Prime Rib)

3 to 4 lbs.350º F23 to 30 minutes/lb.
4 to 6 lbs.350º F18 to 20 minutes/lb.
8 to 10 lbs.350º F13 to 15 minutes/lb.


 Round Tip Roast

2 1/2 to 4 lbs.325º F30 to 35 minutes/lb.
4 to 6 lbs.325º F25 to 30 minutes/lb.
8 to 10 lbs.325º F18 to 22 minutes/lb.

 Tenderloin Roast

2 to 3 lbs.425º F35 to 40 minutes total time
4 to 6 lbs.425º F45 to 60 minutes total time

Top Loin

4 to 6 lbs.325º F17 to 21 minutes/lb.

Strip Loin Roast

6 to 8 lbs.325º F14 to 17 minutes/lb.

Top Sirloin Roast

2 to 4 lbs.350º F16 to 20 minutes/lb.


 Top Round Roast
(London Broil)

2 1/2 to 4 lbs.325º F25 to 30 minutes/lb.
4 to 6 lbs.325º F20 to 25 minutes/lb.
6 to 10 lbs.325º F17 to 19 minutes/lb.

Tri-Tip Roast

1 1/2 to 2 lbs.425º F30 to 40 minutes total time

Eye Round Roast

2 to 3 lbs.325º F1 1/2 to 1 3/4 hrs. total time

The BEST way to determine doneness of your Chateaubriand is to use a high quality meat thermometer.  The following web page from the USDA tells everything you need to know about meat thermometers!

If you are interested in purchasing a high quality thermometer, we sell the exact same thermometer we use here at the Jackson Frozen Food Locker meat processing plant in our commercial smokehouse.  Just click here to learn more!

The ONLY way to know food has been cooked to a safe internal temperature is to use a meat thermometer!

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

 Find out more of what makes Ask The a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!

Are you tired of the hassle other websites put you through just to place your order?  You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information even find out out your shipping cost and total price!
Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!

And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!

EVERY Price you see is your FINAL, TOTAL Price!!

[And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping.  NOT a sub-standard 4 to 6 week shipping period
that some websites offer with their free shipping!]

To learn more about beef, visit our Beef Page and Beef Processing Page!

To learn more about Chateaubriand and other cuts of Beef, Visit our Beef Charts Page!

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Last Updated: Thursday, January 17, 2019 02:01 PM

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