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This Easy Chateaubriand Is the Most Delicious Way to Impress Someone

Roast the beef until an instant-read thermometer inserted into the thickest part registers 115° F for medium-rare or 125°F for medium, 18 to 22 minutes. It’s helpful to start checking the meat early, after about 16 minutes, and check in more than one part of the roast. Remove from the oven, tent loosely with aluminum foil, and let rest for 10 minutes. Meanwhile, prepare the pan sauce.

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