Gently season the beef tenderloin on all sides with the freshly ground pepper and kosher salt. Let it set at room temperature for 10 minutes before cooking. In a large skillet over medium-high to ...

Named in honor of the aristocrat, François-René de Chateaubriand, the steak was originally prepared by roasting it between two fatty, lower quality cuts of beef secured with cooking twine.

Add the reduced beef broth and thyme and simmer for 30 minutes. Mix the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking.