Make your sweetheart a meal to remember this Valentine’s Day (and enjoy the brownie points)! Châteaubriand & Bacon Wrapped Green Beans are a totally do-able, and highly impressive meal that you can pull off entirely on the grill and still have time to spend with your main squeeze!
WHAT YOU’LL LOVE
- Smoke first, sear second: About 45 minutes at 225°F brings the tenderloin to 100°F with a little smoke, and a short sear in a very hot cast iron skillet over direct flame finishes it to 125°F with a brown crust.
- Simple seasoning: A coat of duck fat spray, pecan smoked finishing salt, and black pepper lets the beef flavor lead.
- Bacon-wrapped green bean bundles: Beans tossed in barbecue marinade, bundled, and wrapped in bacon cook in the same skillet until the beans soften and the bacon crisps.
- Tarragon and shallot compound butter: A dollop of softened butter with garlic, lemon juice, and smoked salt melts over the warm slices.
Chateaubriand & Bacon Wrapped Green Beans
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
2 hours
Cook Time
20 minutes
Calories
794
Indulge in an exquisite experience with this Châteaubriand & Bacon Wrapped Green Beans recipe. Grilled and wrapped in smoky bacon, these green beans are bursting with flavor and sure to tantalize your taste buds!
Ingredients
- 1 (16-24 oz) center cut beef tenderloin roast
-
Duck Fat Cooking Spray
-
Noble Saltworks Pecan Smoked Finishing Salt
- Black pepper
- 6 oz green beans
-
3 tbsp Smoke on Wheels BBQ Marinade
-
Cattleman’s Grill California Tri-tip Seasoning
- 1/2 stick (4 tbsp) unsalted butter, room temperature
- 1 tsp shallot
- 1 tsp tarragon
- 1 tsp garlic
- 1 tsp lemon juice
-
Noble Saltworks Pecan Smoked Finishing Salt, to taste
For the châteaubriand:
For the bacon wrapped green beans:
For the compound butter:
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF set up for smoking.
Trim silver skin from the surface of the roast. Spray the roast with the duck fat cooking spray. Season all surfaces of the roast with the Noble Saltworks Pecan Smoked Finishing Salt and fresh ground black pepper.
- Place the châteaubriand on the second shelf of the grill and smoke until the internal temperature reaches 100ºF, about 45 minutes.
While the beef is smoking, place a Lodge 12” Cast Iron Skillet on the main cooking grate to preheat.
Toss the green beans in the Smoke on Wheels BBQ Marinade. Season with Cattleman’s Grill California Tri-tip Seasoning. Divide the beans in half and gather each half in a bundle. Wrap one slice of bacon around each bundle of green beans.
Place the bacon wrapped green beans in the preheated skillet and place a lid on the skillet.
When the internal temperature of the châteaubriand reaches 100ºF, remove the roast from the grill and cover with foil. Remove the door from the two piece diffuser, or the entire diffuser, to set up the grill for direct grilling. Remove the second shelf, for easier access to the main cooking grate. Increase the temperature of the grill to 450ºF. Slide the skillet with the bacon wrapped green beans over the direct flame.
When the grill comes up to temperature and the cast iron is hot, spray the skillet with the Duck Fat Cooking Spray and add the châteaubriand to the skillet. Brown the beef and the green beans and bacon on all side. Continue cooking until the internal temperature of the châteaubriand reaches 125ºF and the green beans are softened and the bacon is crisp.
- While the dinner for two is cooking, assemble the compound butter. Combine all ingredients and mix well to combine.
- Remove the finished châteaubriand and green beans from the grill. Slice the châteaubriand and divide in half to serve, topped with a dollop of the compound butter and alongside the bacon wrapped green beans.
Recipe Note
Recipe FAQ
What is a châteaubriand?
A châteaubriand is a thick center-cut roast from the beef tenderloin, usually 16-24 oz, cooked whole and sliced to serve. This recipe cooks one for two people.
Why smoke the tenderloin to only 100°F first?
Smoking low at 225°F warms the roast evenly and adds a touch of smoke without cooking it too far. The hot sear then finishes the cook and builds the crust.
Why preheat the cast iron skillet and spray it with duck fat?
A very hot skillet browns the tenderloin quickly on all sides, and the duck fat helps the surface sear instead of stick.
Why put a lid on the skillet with the bacon-wrapped green beans?
The lid traps steam around the bundles while the skillet preheats, which helps soften the beans as the bacon renders. The lid comes off when the skillet moves over direct flame to crisp the bacon.
Why remove the diffuser and raise the grill to 450°F?
Taking out the diffuser exposes the skillet to direct flame, which gets the cast iron hot enough to sear the beef and crisp the bacon in a few minutes.
What internal temperature should the châteaubriand reach?
This recipe finishes it at 125°F, a medium-rare doneness. As an intact whole-muscle roast, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Should the roast rest before slicing?
A short rest of about 5-10 minutes lets the juices settle back into the meat so they stay in the slices instead of running onto the board.
Why top the beef with compound butter?
Butter mixed with shallot, tarragon, garlic, lemon juice, and smoked salt melts into a quick sauce over the warm slices, which adds richness and brightness to the lean tenderloin.
How indoor-friendly is this recipe?
4 out of 5. A 225°F oven followed by a very hot cast iron skillet on the stovetop can cook the roast and the bean bundles the same way, though you'd lose the smoke flavor.
Recipe Highlights
Smoke-then-sear method: Warms the roast gently, then browns it fast.
Minimal seasoning: Lets the tenderloin's flavor lead.
Bacon-wrapped bean bundles: Cook alongside the beef in one skillet.
Tarragon compound butter: Adds a bright, rich finish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.03 oz
- per serving
- Calories
- 794
- Carbs
- 7 grams
- Protein
- 46 grams
- Fat
- 63 grams
- Sodium
- 279 milligrams
