I have two beautiful pieces of chateaubriand. 1.5lbs each. What’s recommended cook time temp?

Go to website: beefitswhatsfordinner.com.

The article Lindsay-Jean mentioned is good. I go with the high temp version because I like the nice crust. Just don't overcook it! Remember the ends will cook quicker than the middle.

There are a lot of cooking tips (and recipes) in this article: https://food52.com/blog/20790-how-to-make-beef-tenderloin-at-high-heat-or-low-heat