Braveheart® Chateaubriand


  1. Trim and cut sirloin into a one-pound barrel.
  2. Heat cast iron pan then add butter; when melted add seasoned sirloin roast. Sear evenly on all sides; transfer to preheated 375-degree oven and cook to an internal temperature of 125. Let roast rest for twenty minutes before slicing into two portions.
  3. Make Hasselback potatoes by cutting the potato in half, then slicing thinly three quarters through. Place cut potatoes in a pan, reconstitute chicken base in water and pour halfway up the side of potatoes. Sprinkle parmesan and paprika on top of potatoes; bake until golden brown and cooked through.
  4. Cut tomato in half and scoop out insides. Brush balsamic vinaigrette on tomatoes and toss broccoli with vinaigrette. Stuff broccoli into tomato halves and bake until warm, sprinkle with breadcrumbs and Parmesan and broil for 2-3 mins.
  5. Combine butter and steak seasoning.
  6. Plate sirloin slices, top with butter and parsley, place Hasselback potatoes and broccoli stuffed tomatoes on each plate.


  • 4 oz Nature's Best Dairy® Butter
  • 2 tsp Magellan® Steak Seasoning
  • 1 lb Braveheart® center-cut sirloin
  • 1 ea Peak Fresh Produce® Yukon gold potatoes, peeled
  • 2 tsp West Creek® Base, Chicken
  • 3 tbsp Assoluti® Parmesan style cheese
  • 1/8 tsp Magellan® Paprika
  • 1 ea Peak Fresh Produce® Tomato(es), Roma
  • 2 tbsp Village Gardens® Tuscany balsamic vinaigrette
  • 3 oz Peak Fresh Produce® Broccoli, Floret(s), cooked
  • 4 oz Nature's Best Dairy® Butter
  • 2 tsp Magellan® Steak Seasoning
  • 1 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
  • Roma® breadcrumbs, to taste