http://www.foodreference.com/html/tentrecote.html

I know this is not a cooking newsgroup however my butcher has discovered a
source of these fantastic entrecotes. These are solid slabs of sirloin steak
weighing 4-5 kilograms. I bought one, sliced it up into 350 gram steaks that
I've frozen. They are divine.

I'm tempted to buy one and roast it whole. Would it work? What do I need to
watch out for?

--
Bob
Kanyak's Doghouse
http://kanyak.com