1 center cut tenderloin (approx. 1 to1-1/2lb.)
2 tablespoon butter, softened
Sprigs of fresh tarragon
Wash the roast and trimmed of outside fat. Melt the butter in a small pan over medium heat until it turns a bit cloudy and bubbly. Paint the roast with the melted butter and season it with fresh ground pepper to taste.
Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)
When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Paint the grids CAREFULLY with the remaining butter where you will place the roast. Have a spritzer handy!
Place the meat on the grids with the charcoal elevater to within 3 to 4″ of the gids. Do not move it at all for at least 3 minutes. Again paint an area of tge grids with butter, then using tongs, carefully move the tenderloin there on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.
Now lower the charcoal all the way down and place the tenderloin onto the center of the grids on a newly painted area.Close the cover and roast the beef 10 minutes for medium-rare (125 deg), 15 minutes for medium (130deg), and 20 minutes for medium-well. Transfer the chateaubriand to a cutting board, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 10 minutes.
Serve the chateaubriand, sliced on the diagonal. and garnish with Terrigon stalks.
*Chateaubriand is a juicy-on-the-inside, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants. This chateaubriand recipe is not the traditional version of the restaurant favorite, as it is grilled and not searved with the usual sauce and chateau potates.
Chateau potatoes are potatoes cut to the approximate size of large olives, sauteed in butter until they are well-saturated, then put in a 350-degree oven to bake to a golden brown and served with a sprinkling of chopped fresh parsley