Make a perfect Chateaubriand with these easy steps. Pat dry the beef tenderloin roast, tie it with butcher's twine, season with salt, and refrigerate on a wire rack for 8 hours for a dry brine. Bring it to room temperature for an hour.
Roast at 300 degrees F for 40-45 minutes until the internal temperature is 120 degrees F. Reverse sear in a preheated cast iron skillet with butter, oil, garlic, and rosemary for 8-10 minutes.
Rest the roast for 15 minutes, then slice into 1-inch portions. Sprinkle with salt and pepper and serve with steak toppings like herb compound butter, bearnaise sauce, red wine sauce, brandy peppercorn sauce, or blue cheese sauce.
Optionally, top with smoked crab imperial for added indulgence.