Chateaubriand for Two
| Yield: | 1 Servings |
| Categories: |
| 1 1/4 | lb | Beef tenderloin; trimmed |
| 2 | tb | Creole spice |
| Oil | ||
| 4 | lg | Russet potatoes |
| 2 | Carrots; cut into 2-inch pieces | |
| 2 | lg | Turnips; halved |
| 1 | c | Beef stock |
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| Yield: | 1 Servings |
| Categories: |
| 1 1/4 | lb | Beef tenderloin; trimmed |
| 2 | tb | Creole spice |
| Oil | ||
| 4 | lg | Russet potatoes |
| 2 | Carrots; cut into 2-inch pieces | |
| 2 | lg | Turnips; halved |
| 1 | c | Beef stock |