Seared and oven-roasted center-cut beef tenderloin on roasted vegetables

Pat the tenderloin dry with paper towel.

Pull or cut off the big pieces of fat, keeping the knife parallel to the meat so as not to dig into it; pull off the chain (a mix of beef and fat, which can be ground).

Remove the silver skin: poke the knife under it, pull it taut and cut at an angle.

Take off the head and trim it for stir-fry steak tips; cut a filet piece off the tail end; keep the center Chateaubriand for roasting.

Season the roast; melt beef tallow in a pan and sear the roast until deeply colored all the way around, a few minutes.

Remove the roast; add more tallow and the cremini mushrooms, rainbow carrots, shallots and whole peeled garlic and cook a couple of minutes; add thyme and rosemary to wake them in the tallow.

Set the roast on the bed of vegetables, add a little beef broth, let it bubble briefly and turn off the heat.

Roast in a 375F oven 20 to 25 minutes, to about 133F internal, until the vegetables are soft.

Rest about 10 minutes, then slice and arrange on a board with the vegetables.