Directions

1. Prep the Beef

1. Tie roast with butcher’s twine if needed for even shape.

2. Season liberally with salt and pepper. Bring to room temp.

2. Grill Indirectly

1. Preheat grill to medium heat (around 300°F).

2. Place Chateaubriand over indirect heat. Cover and cook until internal temp is 115°F, ~20–25 mins.

3. Sear & Baste

1. Move to direct high heat. Add butter and thyme sprigs to a small pan or skillet on the grill.

2. Sear roast 1–2 mins per side while spooning butter over top.

4. Make the Sauce

1. In a small saucepan, simmer wine and shallot until reduced by half.

2. Off heat, whisk in mustard and cold butter until glossy. Season to taste.

5. Rest & Slice

1. Rest roast 10 minutes, then slice thickly.

2. Serve with red wine sauce and elegant sides like duchess potatoes or haricots verts.