Chateaubriand

Method

1. Trim the beef tenderloin and pat it completely dry, then allow it to rest at room temperature for 15 minutes before cooking.
2. Heat the butter in a heavy skillet over high heat until it foams and subsides, then sear the beef tenderloin on all sides for a total of 6 to 8 minutes to develop a deep, golden crust.
3. Reduce the heat to medium and continue cooking the tenderloin, basting continuously with the melted butter in the pan, until the internal temperature reaches your desired doneness.
4. Remove the beef tenderloin from the pan and allow it to rest for 5 minutes so the juices redistribute evenly throughout the meat.
5. In the same pan with the remaining butter, sauté the asparagus over medium-high heat for 4 to 5 minutes until tender yet still crisp.
6. Slice the rested beef tenderloin into thick medallions and arrange them alongside the asparagus on a serving platter.
7. Spoon the béarnaise sauce generously over the sliced tenderloin just before serving.