To cook a center-cut tenderloin, we use a reverse-sear
The center-cut tenderloin — often called chateaubriand — comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can buy.
Beef tenderloin gets a festive remake
As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.