Comment on To cook a center-cut tenderloin, we use a reverse-sear

The center-cut tenderloin — often called chateaubriand — comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can buy. We knew that a simple preparation would let the exceptional texture shine. Tying the roast at intervals with kitchen twine made it more compact and helped give it an even shape, which promoted even cooking.