Thirty minutes before cooking, bring your center-cut beef tenderloin roast to room temperature. Pat the meat dry with paper towels and season with kosher salt and freshly ground black pepper.

Preheat your oven to 400°F (200°C) and choose a large oven-safe skillet.

Add 2 tablespoons of olive oil to your preheated skillet over medium-high heat and carefully place the seasoned beef tenderloin in the skillet. Sear each side for about 3-4 minutes.

Add 2 tablespoons of unsalted butter, 3 smashed garlic cloves, and 2 sprigs each of fresh rosemary and thyme to the skillet. Baste the tenderloin with the aromatic mixture for 1-2 minutes.

Transfer the skillet to the preheated oven, roasting the tenderloin for about 15-20 minutes until it reaches an internal temperature of 125°F (52°C).

Remove the skillet from the oven and tent the beef with foil. Let it rest for 10-15 minutes.

While the beef rests, prepare your Béarnaise sauce by combining white wine vinegar, dry white wine, shallots, and tarragon in a small saucepan. Simmer until it reduces by half.

In a heatproof bowl, whisk together egg yolks with the vinegar reduction until thick and creamy.

Slowly drizzle in melted unsalted butter while continuously whisking the yolk mixture to create an emulsified Béarnaise sauce.

Thinly slice your rested Classic Chateaubriand and arrange it on a serving platter. Drizzle the Béarnaise sauce over the beef or present it in a small bowl for dipping.