My dear friend who makes Christmas dinner (a prime rib roast) invites everyone back for thick roast beef sandwiches a few days later (which can be done in a very elegant manner). I, being of less hospitable nature (haha) would freeze it and decide at a later date. Our weather has been such that I understand not knowing who is coming out of the cold for supper!
But this is NOT a roast beef. My thread title was changed! Chateaubriand is a large, center-cut filet mignon. It's not like having roast beef leftovers. It's like have filet mignon leftovers where the next time you warm it up, it quickly cooks through and becomes a sorry piece of meat. And it's not roasted, it's grilled then left over indirect heat to cook through. Freezing it would have been the worst thing to do with leftover chateaubriand. It has no fat on it to keep it moist. That's why I didn't want a bunch of leftovers. Moderators, please change my title back!