It may look like a mess, but Christmas Day we had a delicious Chateau Briand. I got a whole beef tenderloin from Blood Farm in Groton and it was smothered with a mix of onions and mushrooms sauteed in butter. The cut I got from Blood farm was more than 6 pounds and after trimming, we had more than 5 pounds of roast and were able to get steak tips from the scraps.
To prepare the beef it was baked at 500 for 25 minutes to brown it. Then it was rested for an hour, sliced into 1 inch thich slices and then baked again for 25 minutes at 375 (20 minutes would have been medium/medium rare).
It was served with mashed potatoes, asparagus, and rolls. It was Delicious.