If grilling, prepare a divided grill by preheating one side to high and the other side to low. If roasting, preheat oven to 450ºF. Trim fat and silver skin from tenderloin. Lightly brush with oil and sprinkle with Creole seasoning.  

For grilling: Sear tenderloin over side preheated to high heat, until crust forms, about 4 to 5 minutes each side. Transfer over to side of grill preheated to low, close grill lid and cook, about 20 minutes or until a thermometer, inserted into the thickest part, registers 145ºF for medium-rare or up to 160ºF for well done. Remove to a platter and cover with foil. Let rest 10 to 15 minutes. 

For roasting: Place tenderloin on a roasting rack and roast at 450ºF for 15 to 20 minutes or until nicely browned. Reduce heat to 300ºF and continue to roast an additional 15 to 20 minutes or until or until a thermometer, inserted into the thickest part, registers 145ºF for medium-rare or up to 160ºF for well done. Remove to a platter and cover with foil. Let rest 10 to 15 minutes. 

For steaks: Preheat oven to 450ºF. Slice whole beef tenderloin across the grain into 1½ to 2-inch steaks; season. Heat oil in a cast-iron skillet over high heat; carefully sear steaks, in batches, until crust forms, remove and place on an oven pan. Roast 5 minutes or until desired temperature has achieved. Allow to rest 10 minutes.

Jumbo Lump Crab Cream

Pick through crab lumps, removing any bits without breaking the lump. Sprinkle lightly with salt, pepper, or Creole seasoning; toss gently. Cover and chill until needed. 

Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Add onions; sauté 10 minutes or until lightly browned. Add bell pepper, celery, and garlic; sauté 5 minutes. Deglaze with wine or water; simmer until liquid is absorbed. Set aside until needed. 

Pour buttermilk into a large saucepan and bring to a boil over medium-low heat. If available, add crushed gumbo crabs or crab shells. Simmer until liquid has reduced by half, about 30 minutes. Strain well through fine wire mesh, discarding crab. Keep warm until needed.  

Rinse and dry saucepan. Whisk together flour and ¼ cup vegetable oil. Place over medium heat and cook roux about 10 minutes or until lightly golden. Slowly pour in warm buttermilk reduction while whisking until smooth. Add onion mixture. Place over medium heat and bring to a low boil. Reduce heat to low and simmer 40 minutes, stirring often. Add ricotta cheese, return to a simmer and immediately remove from heat; let stand 10 minutes. In batches, purée sauce in a blender or food processor until smooth; strain well through a fine wire mesh into a clean saucepan, discarding solids. Keep warm, but do not simmer.

Heat 3 tablespoons oil in a large skillet over medium-low heat. Add jumbo lump crap and carefully spread out in 1 layer. Sauté 3 minutes, without stirring or until crab is hot. Evenly pour warm buttermilk gravy over crab; gently lift crab to allow gravy underneath (heavy stirring may break whole crab lumps). Once sauce is hot and steamy (do not simmer), remove from heat and let stand 5 minutes for heat to equalize. Taste; adjust seasoning. 

Makes about 2 cups