Chateaubriand

Ask your butcher to prepare a trimmed center-cut Chateaubriand from the whole tenderloin, as this cut is not usually available without special ordering. You're looking for an even cut.

Ingredients:

1 (2-pound) center-cut beef tenderloin Chateaubriand, trimmed

2 teaspoons kosher salt

1 teaspoon coarsely ground pepper

2 tablespoons unsalted butter, softened

1 tablespoon vegetable oil

Directions:

Using 12-inch lengths of kitchen twine, tie roast crosswise at 1-inch intervals (you may ask your butcher to do this for you). Sprinkle roast evenly with salt, cover with plastic wrap and refrigerate overnight.

To Cook: Heat oven to 275 degrees.

Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees (for medium-rare), or 135 degrees (for medium).

Heat oil in 12-inch skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on all sides, 4 to 8 minutes or sear on BBQ. Transfer roast to carving board and spread 2 tablespoons butter over top of roast; allow to rest for 15 minutes. Remove twine and cut meat.

I know this recipe is the opposite of what most cooks do; usually it's seared first. But searing it at the end makes it nice and brown and crispy and a perfect temperature every time.