Herb Roasted Chateaubriand

1. Score the tenderloin and sprinkle liberally with kosher salt. Let sit in fridge for 1 hr. Pat dry, blow dry on cool for 1 min and add seasoned salt.
2. Preheat an oven safe pan for 3 min on high. Add a drizzle of olive oil and sear for 2-3 min on each side.
3. Add the butter, chives, parsley, dijon, crushed peppere, balsamic, soy sauce and tiny pinch of salt to a food process. Pulse until smooth.
4. Add the butter all over the tenderloin and roast at 300F until internal temp reaches 130-135F. Mine took 25 min. My thermometer broke so I did the hand check 🤣.
5. Let tenderloin rest.
6. In the pan you roasted the tenderloin in, add in your shallot and sautee for 3 min on medium.
7. Add in wine and broth. Let it reduce on medium to 1/3. Add in creme fraiche and mix. Cook for 1 more minute and turn heat off.
8. Slice your roast, serve over potato puree and add the sauce.