Cut from one of the tenderest portions of the cow, the tenderloin, Chateaubriand like the ones offered here by Omaha Steaks is a truly luxurious roast that is perfect for any holiday or special occasion.  Like fillet mignon, Chateaubriand is virtually void of any internal fat so it must be cooked with care in order to avoid drying it out.  By wrapping the roasts in bacon prior to grilling, you are not only able to introduce a ton of fat and flavor, but also protect it from the dry heat of the grill.  Too further amp up the flavor, the meat is rubbed with an herb-infused Dijon mustard before being wrapped in the bacon weave.

GRILLED BACON WRAPPED CHATEAUBRIAND

Ingredients

2 10oz. Omaha Steaks Chateaubriand

3 tbsp. Dijon mustard

½ tsp. onion powder

½ tsp. garlic powder

¼ tsp. dried rosemary

¼ tsp. dried tarragon

¼ tsp. dried thyme

Instructions

Prepare grill for indirect medium-high heat cooking (approximately 400 degrees), placing preheated charcoal on one side of the grill to create a hot and cool zone. 

In a small bowl, combine the mustard, onion powder, garlic powder, and dried herbs and blend well.  Lay six slices of bacon horizontally on a large sheet of plastic wrap to create a square.  Fold back the ends of every other piece of bacon and add one slice of bacon vertically on top of the slices that were not folded back.  Lay the folded back portion of the other three slices over the vertical slice. 

Add another five slices of bacon vertically, alternating the over-under pattern to create a weave.

Coat the outside of the two Chateaubriand roasts with the herb mustard and lay them on one side of the bacon weave with the tapered ends overlapping in the center. 

Starting on the end with the Chateaubriand, gently lift the plastic wrap and begin tightly rolling the bacon weave around the roasts. 

Once rolled, remove the plastic wrap and place the bacon wrapped Chateaubriand seam side down on the cool side of the grill as far away from the charcoal as possible. 

Cover the grill and allow the roast to cook for approximately 20 minutes until it reaches an internal temperature of 130 degrees in the thickest part of the roast for medium-rare (use of a remote temperature probe is recommended during the cooking process so that the lid can remain closed during the entire cooking process) and the bacon is nicely crisped.  Carefully remove the bacon wrapped Chateaubriand from the grill and allow it to rest for 10 minutes before slicing in to medallions and serving.

- Recipe by Clint Cantwell, created for a courtesy of OmahaSteaks.com.  Compensation was received for the creation of this dish.