Next combine salt, pepper and rosemary in a small bowl.
Now line the bottom drip pan of a roasting pan with foil. Then place your roast on a rack fitted inside the roasting pan. Next brush the roast with oil and rub your seasoning mixture into your roast.
Finally, bake in your oven for 15 minutes per pound. *See note.
When your roast is done, transfer it to a cutting board and cover it loosely for 10-15 minutes before slicing. Then snip and remove each string. Traditionally, this roast is cut diagonally into 1/4- inch slices. Serve and enjoy.
Truly, this roast is best cooked rare to medium which is 130℉ as measured with a meat thermometer before removing your meat from the heat source. Since ovens vary, go by temperature, not time. If you prefer your meat a little bit more done, just bake it for 5-10 more minutes.Serve your meat as is or with gravy.Now this meat is quite flavorful in this recipe with a rub of salt, pepper, and rosemary. Feel free to go with other combinations of flavors like garlic, shallots, thyme, or even oregano. It's up to you.This great dish is traditionally served with a wine sauce and chateau potatoes. But since we're low-carb, I served my châteaubriand with a side dish of cheesy roasted cauliflower. You might also like:baby bok choy with sweet and tangy sauce,bacon wrapped asparagus, or bacon Brussels sprouts.