Preparation:
Thoroughly clean the Beef Tenderloin, removing most of the fat and silver (sinew and tough tendons). Cut the tenderloin in half lengthwise.  Place in one gallon freezer bag with the Wild Turkey and Yoshida Gourmet Sauce.  Marinate over night - 8 hour minimum in your refrigerator.

Remove the roasts in the bag from the refrigerator and let them come to room temperature. Pre-heat the oven to 500 degrees Fahrenheit. Line a 9 x 12 roasting pan with foil and coat with Olive Oil.  Remove the tenderloin from the marinade.  Dump the marinade down the sink (sorry). Each piece will be tapered at one end. Fold each piece of tenderloin in half bringing the tapered end up nearly to the thick end and tie two or three places with kitchen twine.

Chop the pistachios in your blender or food processor to a coarse chunk. Roll each roast in the chopped pistachios to coat it completely. Put one roast back in the fridge on a covered dish until ready to cook.  Place one of the roasts in your roasting pan and put it in the center of the oven.  Immediately reduce the heat to 350 degrees and roast for 45 minutes. When your first roast is done, raise the temp back to 500, pull the second roast out of the fridge to warm up and let the oven preheat before putting in the second roast.  I usually roast one piece at a time for appetizers.  If you do both at once increase the cooking time to one hour or more. A meat thermometer should read 120-130 degrees in the thickest part of each roast for rare, 130-135 for medium-rare. Do not over cook. Chateaubriand should be served Rare to medium rare for maximum tenderness. I usually serve horseradish on the side or a horseradish sauce made by mixing horseradish with sour cream to taste.
Slice 1" to 1 1/2" thick to serve as a main course or slice thinly(1/4") and  half each slice and serve with rolls as an appetizer .