Could you not do the same thing to a whole filet or Whole T Bone?
The whole tenderloins are done like this all the time. It's not the same marbling, so the meat comes out different. But a whole roasted tenderloin looks something like this when sliced & served (this is a backstrap, actually).
But to do the same thing with a t-bone would essentially be a bone-in prime rib, with the section of tenderloin. Porterhouse is a ribeye one side, and tenderloin on the other.