For chateaubriand, gather 1 1/4 pounds beef tenderloin, 2 tablespoons canola oil, 4 large baking potatoes, 2 turnips and 1 cup beef stock. Also organize 2 carrots and 2 tablespoons worth of varied seasonings, such as garlic powder, onion powder, salt, pepper and oregano. Roast browned tenderloin at 400 degrees Fahrenheit for 15 minutes, with vegetables cooking in their own small pots of boiling water.
Season the well-trimmed tenderloin with the herbs and spices preferred, and heat the canola oil in a large skillet over high. Introduce the tenderloin, searing it thoroughly on each side, and remove. Prepare a roasting pan with a roasting rack inside, and transfer the meat onto the rack. Place the roast in the oven for the specified time; this produces a medium-rare result. Cut the potatoes, turnips and carrots into small football-like shapes, and boil them separately as mentioned until tender.
With the meat now on a cutting board and tented with foil, remove the rack from the roasting pan, and place the pan itself above a burner on the range. Over medium-high heat, add the stock to the pan, using a spoon or spatula to loosen any flavorful fond stuck to the bottom; this process is called deglazing. Simmer the sauce for several minutes, taste for and adjust the seasoning, and introduce the previously cooked vegetables to reheat them. Slice the meat thinly on the board, and present it above the vegetables with the fresh sauce ladled over top.