Model thermodynamic heat flux, continuous arroser butter baste intervals, and internal core temperature rises for center-cut Wagyu tenderloin (Psoas major) roasts.
Master Rule: Continuous spoon basting with 260 deg F clarified butter creates a convective micro-climate, caramelizing exterior crust via gentle Maillard reaction while buffering the lean core against direct skillet hot spots.
Configure Parameters
28.0 oz
2.75 in
Calculated Targets
Active Butter Basting Duration
7.5 mins
Active butter basting time at 260 deg F pan heat
Skillet Pull Temperature
120 deg F
Arroser Passes Count
23 spoonful passes
Clarified Butter Needed
5.0 oz (10 tbsp)
Carryover Rise
+8.0 deg F in rest
French Culinary Technique: Tilt the saute pan at a 45-degree angle toward you. Collect hot clarified butter infused with thyme, garlic, and shallots in the bottom well, spooning it rhythmically over the top surface.
Chateaubriand Basting Thermodynamics & Temperature Trajectory
| Diameter (in) | Clarified Butter Vol | Active Basting Mins | Pan Pull Temp | Final Core Temp |
|---|---|---|---|---|
| 2.00 - 2.25 in | 3.5 oz (7 tbsp) | 5.0 - 6.0 mins | 118 deg F | 126 - 128 deg F (Med-Rare) |
| 2.50 - 2.75 in | 5.0 oz (10 tbsp) | 7.0 - 8.5 mins | 120 deg F | 128 - 130 deg F (Med-Rare) |
| 3.00 - 3.25 in | 6.0 oz (12 tbsp) | 9.0 - 11.0 mins | 121 deg F | 129 - 131 deg F (Med-Rare) |
| 3.50 - 4.00 in | 7.5 oz (15 tbsp) | 12.0 - 14.5 mins | 122 deg F | 130 - 132 deg F (Med-Rare) |
Precision Master Protocol
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1Tying for Uniform Geometry: Center-cut Wagyu tenderloin features a cylindrical shape. Tie with butcher twine at 1.25-inch intervals to maintain a uniform cylinder diameter for even thermal penetration.
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2Initial Quadrant Searing: Heat a heavy copper or stainless saute pan with 1 tablespoon of high-smoke oil over high heat. Sear the roast for 30 seconds on each of its 4 cylindrical quadrants to set the initial crust.
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3Lowering Heat and Adding Clarified Butter: Reduce burner heat to medium-low. Add 5 oz of clarified butter (ghee), 4 crushed garlic cloves, 3 sprigs of fresh thyme, and 1 smashed shallot into the pan.
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4Executing the Arroser Basting Rhythm: Tilt the pan 45 degrees. Using a large shallow spoon, continuously ladle the hot, foaming aromatic butter over the roast at your calculated interval.
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5Continuous Temperature Probing: Insert an instant-read probe into the geometric center. When the core reaches your calculated pull temperature (120 deg F for medium-rare), remove from pan immediately.
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6Resting with Residual Pan Butter: Place on a warm ceramic cutting board. Spoon 2 tablespoons of warm aromatic pan butter over the meat, loosely drape foil, and let rest for 8-10 minutes before slicing.
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