- 1- two pound Personal Gourmet Chateaubriand
- 2 garlic cloves
- 4 fresh sage leaves
- 2 teaspoons fresh thyme leaves
- 2 teaspoons olive oil
- 2 teaspoons salt
- 3/4 teaspoons ground black pepper
Press garlic and chop up extra fine and place in food processor. Add sage, thyme, olive oil, salt and pepper; process until paste forms. Lightly pat meat dry with paper towels. Rub meat all over with herb paste. Cover and chill at least 3 hours (can be made day ahead. Keep refrigerated). Preheat oven to 450 degrees F. Place meat on rack in roasting pan and roast meat for 15 minutes. Reduce oven temperature to 350 degrees F. and roast meat until instant read thermometer (inserted into thickest part of meat) registers 130 degrees F for medium rare (about 35 minutes). For medium, roast until thermometer registers 140 degrees F. (about 40 minutes). Remove from oven. Let stand 20 minutes. Cut cross-wise into 1/3 inch thick slices.
Made with: Chateaubriand