Now, I like to cut off the narrow end of the tenderloin and the tapered side of the tenderloin, leaving one larger whole piece of beef tenderloin. Referred to as “Chateaubriand Cut.” ...

Gently season the beef tenderloin on all sides with the freshly ground pepper and kosher salt. Let it set at room temperature for 10 minutes before cooking. In a large skillet over medium-high to ...

This will save you an extra step and also impart maximum flavor into your beef. 1. Remove the Chateaubriand from the refrigerator 1 hour prior to cooking, and if not seasoned prior, coat liberally ...