PERFECT
TENDERLOIN STEAKS
NOTE: A center-cut tenderloin roast is also referred to as
a Châteaubriand. Ask your butcher for a 2-pound center-
cut tenderloin roast, or trim one yourself (see here).
SERVES 4
One 2-pound center-cut tenderloin roast
Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
1 tablespoon unsalted butter
Adjust an oven rack to the center position and preheat
the oven to 275°F. Season the tenderloin liberally on all
sides with salt and pepper. Place on a wire rack set on a
rimmed baking sheet and roast until an instant-read
thermometer inserted into the center of the meat registers
100°F for medium-rare (about 45 minutes), or 110°F for
medium (about 50 minutes). Transfer to a cutting board
(the roast will appear gray and uncooked at this stage).
- Slice the roast into 4 even steaks, pat dry with paper
towels, and season the cut surfaces with salt and pepper.
Heat the oil and butter in a 12-inch cast-iron skillet over
high heat until the butter is browned and lightly smoking.
Add the steaks and cook until crusty on the bottom,