I have a newfound respect for the Chateaubriand, a cut just about as tender as filet mignon. It's perfect for celebrations, but simple enough for dinner. Add this Cranberry Balsamic Crusted Chateaubriand to the menu for your next gathering.
In the bowl of a food processor, finely chop the garlic and fresh cranberries with the salt. Add the balsamic vinegar, sugar and freshly ground black pepper. With the food processor running, add the olive oil. Slather the mixture all over the chateaubriand and let it marinate for at least 30 minutes in the refrigerator. This can also be done the night before.
Preheat the oven to 375°F. Give the roast some time to approach room temperature as the oven preheats.
Heat an oven proof baking pan or large sauté pan over medium heat. Lightly coat with olive oil then brown the chateaubriand on all sides, about 3-4 minutes per side. Place the pan in the oven, then roast for about 20 minutes for medium rare, or the internal temperature is about 130°. Let the chateaubriand rest before slicing and serving.