Is Chateaubriand the same as beef tenderloin?

Yes. Chateaubriand is a name for the center-cut tenderloin, and this roast is the whole tenderloin. It is the same lean, tender muscle, just sold as a full roast rather than a thick center-cut steak.

Which grade should I pick, Choice, Prime or Chicago 250?

Choice is the leanest and firmest, with the least marbling. Prime has more marbling and a richer, more forgiving roast. Chicago 250 is grass-fed Black Angus raised within 250 miles of Chicago, which typically gives a leaner, more mineral flavor.

How should I cook a whole tenderloin roast?

Roast it hot and brief, or sear then finish in a moderate oven, and pull it at medium-rare. Tenderloin has little fat, so it dries out past medium. Rest it before carving and slice against the grain.

How many people does a 4 lb roast serve?

A whole tenderloin averages about 4 lbs and serves roughly 8 to 10 people at a normal portion once trimmed and carved. Count on more if you want leftovers.

Does it need trimming before cooking?

Whole tenderloins usually come with some silverskin and chain meat to remove. Trim the silverskin, tie the roast for an even shape, and season it well before cooking.

Is it leaner than other beef roasts?

Yes. Tenderloin is the leanest of the premium roasts, with about 2.5g saturated fat and 150 calories per serving. A ribeye or prime rib roast carries far more fat and marbling.