Pls Help: Does it make sense to dry age filet mignon at home? My ultimate objective is to serve filet mignon, but to save money I will purchase a centercut roast/Châteaubriand and then cut it into filets. My plan is to age the whole piece of the centercut roast then trim and cut it. I assume the terms centercut roast tenderloin and Châteaubriand are interchangeble. Correct? Would appreciate your response by 1 Feb since this is an anneversary dinner.