Chateaubriand with sauce

For meat:

Remove meat from refrigerator and let stand at room temperature for 1 hour. Spread softened butter over meat and place on rack in a shallow pan. Season with salt and pepper. Heat oven to 425 degrees.

For Sauce:

Saute green onions in butter until soft. Add soy sauce, mustard and dash of pepper. Stir. Heat to boiling. Remove from heat. Stir in sherry.

Baste meat with sauce. Cook roast for approx 1 hour for medium (use thermometor to check for doneness) Cover with foil and let roast rest for 10-15 minutes. Slice and serve with remaining sauce.