I'm executive chef Ivan flowers and we're going to talk about Chateaubriand it's a word we've all heard sometimes we're not sure what it is what is a Chateaubriand a Chateaubriand is the center cut of the filet mignon usually for two people as I'm going to tie it I'm going to show you a trick how to get more flavor and we're just going to go under the Chateaubriand this we want to put herbs on it and when they make a knot double knot and then we're going to do another one and that kind of keeps the meat centered and then an old trick you go underneath and through and just make a little knot on the end well what we're going to do is we're going to get our pan medium heat and I've got some nice rosemary sprigs and I'm going to go right into the meat under the rope a little bit of French sea salt a little bit of nice pepper I'm going in with olive oil I'm going to sear this beauty and what I'm going to do is I'm going to sear each side and I'm going to go into a 400-degree oven for about 20 minutes I'm going to take it to mid-rare okay our Chateaubriand is out of the oven we finish it for about 20 minutes at 400 degree oven this is very exciting people see a center-cut Chateaubriand they get very excited I'm a little excited myself I don't know if you could tell but and then you want to just take it and really fan it out because you want to show your temperature and even though the needs been seasoned as well on the outside we want to do a final seasoning so a little French sea salt a little bit of pepper you can do a demi-glace on this you can do a brown chicken jube you can do a hollandaise you can do a Bearnaise I have a nice ligerian fruit all Avoyelles Irving it with sauteed fava beans grilled asparagus and a nice Yukon Gold potato so there is Chateaubriand for two easy easy easy enjoy you