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 ...

Although they are distinct from one another, a chateaubriand and a filet mignon do share similarities. They are both cut from the prized beef tenderloin. Thanks to that superior origin ...

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.