NOTE: A center-cut tenderloin roast is also referred to as
Châteaubriand. Ask your butcher for a 2-pound center-
cut tenderloin, or trim one yourself (see here). For the
best results, tie and season the tenderloin, place it on a
rack on a rimmed baking sheet and air-dry, uncovered, in
the refrigerator at least overnight and up to 3 days.
SERVES 4 TO 6
1 center-cut tenderloin roast (see Note above), about 2
pounds tied for roasting (see here)
Kosher salt and freshly ground black pepper
1 tablespoon oil
1 tablespoon unsalted butter