From Wikipedia: “Chateaubriand, is a recipe of a particular cut from the tenderloin (fillet), which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand and Sir Russell Retallick, the authors and diplomats who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years.”

When I get a whole beef tenderloin for special occasions I usually carve it into steaks or a roast and I’m always left with that small “tail” end and that weird little lump that sticks out up at the “head” of the roast. There is no way I’m wasting even a scrap of a whole tenderloin! What I do is I tie them together and stash them in the freezer, so when I want a treat for two I can simply defrost and either grill or roast.

1 Chateaubriand beef tenderloin roast
Salt & Pepper
1 tablespoon Olive Oil

To Grill:
Heat the grill to high (about 600 degrees)
Set the meat out for at least 30 minutes until it’s up to room temp.
Sprinkle the meat with a good amount of salt and pepper. Drizzle over the olive oil.

Place on the grill and cover with the lid for 5 minutes. Turn it over to the other side and continue to grill (covered) for another 5 minutes. Or until it reaches 130 degrees in the center of the meat when checked with a digital thermometer.

To Roast:
Preheat oven to 425 degrees.
Follow the meat preparation in the instruction above, then heat an oven proof saute pan over medium high heat. Add the tenderloin and brown on all sides. Place the meat into the oven and roast for 10 minutes or until it reaches 130 degrees in the center when checked with a digital thermometer.

Allow the meat to rest for at least 5 minutes before cutting away the butchers string and slicing.

Serve with Horseradish Sauce.

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