You planning a barbecue any time soon?It would be far more interesting if the topic was Chateaubriand. Is it a roast as the French refer to it because of how it is prepared or is it a Steak how the Italians see it because of how they feel it should be prepared.
It has 2 names. French being Chateaubriand and Italian being Delmonico. The exact same cut of beef can be used for both or they can use other cuts which are interchangeable. Can be taken from the center of the tenderloin or center of the short loin for either. French roast it, Italians grill and baste in butter or braise in butter. Restaurants like to call them Chateaubriand but they prepare them more in the Italian style. You can charge more for a Chateaubriand than you can for a Delmonico steak even though the exact same cut of meat.
My preference is grilled served with Hollandaise sauce.