Preheat a grill or the oven to 450 degrees F.

Sprinkle the meat on both sides with Essence, salt, and pepper. Place on the hot grill and cook to desired doneness, turning as needed, about 1 hour for medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternatively, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)

Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.