The Chateaubriand is cut from the head of the tenderloin.
A tenderloin Chateaubriand shows great insight into the cooking pan or barbecue. Use a core probe to cook to 52 degrees in the core. One spin and not in the flesh squeezing. From heat and pick up the thermometer locations. Continue cooking it causes the temperature to 55 degrees and then he jumps perfectly. Salt and pepper the tenderloin Chateaubriand is enough.
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