Tenderloin Trimming and Chateaubriand Roast

This is a halal Veal tenderloin. Trimmed the silver skin and cut steaks as well as kept the end for a roast. Was very tender and flavorful with the mushroom gravy. Cooking temp was 550F for the first 10 minutes, then 350 until internal temp was 120F, the rest was carryover to 134. Perfect for me.
#chateaubriand #tenderloin #roast