Ingredients

  • GATHER YOUR INGREDIENTS
  • 2 pound beef tenderloin center-cut Chateaubriand, trimmed of fat and silver skin (see note)
  • 2 teaspoons kosher salt (see note)
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon vegetable oil
  • 1 recipe Shallot and Parsley Butter