Beef Tenderloin Steak

Chateaubriand is the name given to a large steak cut from the thickest center part of a fillet of beef then oven broiled to perfection. However you like your steak a Chateaubriand cut should never be cooked well done 
Tenderloin is the tenders cut of beef, packaged in a roast-size. It can be cut to use for Fillet Mignon steak.

Steak ingredients and preparation:
2 pounds beef tenderloin (steak for two)
Steak seasoning salt
1 teaspoon minced rosemary 
3 minced garlic cloves
2 tablespoons virgin olive oil
Melted butter

Tenderloin steak instructions:
Cut straight down the center, into 2 steaks, about 3-4 inches or more thick. Rub virgin olive oil all over the tenderloin, sprinkle with rosemary and minced garlic. Place steaks into a sprayed 11" x 9" cake pan. Add a little water, about 1/3 cup. Tent top with a piece of tin foil to prevent browning too fast. Just before serving; generously brush on some melted butter then season meat with steak seasoning salt. (salt added before cooking will draw out juices and dry out meat.)

Set oven dial to broil and heat to 425f (220c) Place tenderloin in preheated oven on it's center rack. Make sure oven door stays cracked open and not closed or it will bake instead of broil and toughen the meat. Broil until rare about 30 minutes and medium about 35-45 minutes. Do not overcook, use a thermometer (Medium rare is 145f (60c) and Medium is 160f (70c) Remove from oven and tent with tinfoil and let set for 10-15 minutes before serving. The meat temperature will continue to rise some degrees while it sits. 
Optional: Finished steaks can also be served topped with Béarnaise Sauce. 

Bearnaise Sauce Recipe:
Combine 3 tablespoons tarragon vinegar; 1 teaspoon finely chopped shallots or garden onions: 4 whole peppercorns, crushed; and add the Bouquet Garni* bundle. Simmer till liquid is reduced to half. Strain; add 1 tablespoon cold water. 
Beat 4 egg yolks in top of double boiler (not over the water). Slowly add herb liquid. Have 2 cup butter at room temperature. Add a few tablespoons butter to egg yolks; place over hot, not boiling, water. Cook and stir till butter melts and sauce starts to thicken. Continue stirring in butter till all has been used and sauce is smooth as thick cream. Remove from heat. Salt to taste; add 1 teaspoon minced fresh tarragon or 3/4 teaspoon dried tarragon leaves, crushed. Makes 1 cup. ​