Long Meadow Ranch



"This recipe reminds me of the classic dishes my father used to prepare at the Town Club back home in Fayetteville. It’s all about two things here: Great beef and a generous amount of flavored butter. This is right up there with Crepes Suzette and Bananas Foster for me…a true classic."  - Sheamus



LMR Grass-fed Beef Chateaubriand (approx 1.5 lbs)
½ cup unsalted butter soft & cut into pieces
1½ tbsp lemon juice
1½ tbsp chopped tarragon (1 Tbsp. if you use dried)
1 tsp freshly ground black pepper
2 tbsp minced shallots
2 tbsp Napa Valley Select Extra Virgin Olive Oil
Salt to taste



Preheat oven to 400 degrees.  Season meat with salt & pepper.  Heat a large saute pan over high heat, add 1 tbsp Napa Valley Select Extra Virgin Olive Oil and quickly sear meat on all sides.  Depending on thickness of cut 2-3 minutes on each side. 

Transfer meat to a roasting rack set in a roasting pan and roast 10-12 minutes for medium-rare.

In a small bowl, cream butter with an electric mixer.  Mix in lemon Juice, tarragon, black pepper, and shallots.  Season to taste with salt.  Remove butter from bowl and spoon onto parchment paper or plastic wrap. 

Roll into a log, using the edge of a baking sheet to form a tight log.  Chill for 2 hours before serving.  You may also use a festive butter mold.

To finish off this dish, rest the meat before slicing in thin strips, top with compound butter.

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