FoodNetwork.com has a simple and easy to follow recipe for chateaubriand that serves two. The recipe uses Emeril Lagasse's Creole seasoning and is prepared with potatoes, carrots and turnips.
Preheat the oven to 400 degrees Fahrenheit. Season 1 1/4 pounds of trimmed beef tenderloin with 2 tablespoons of the Creole seasoning. Heat 2 tablespoons of canola oil in a saute pan over high heat, and sear the tenderloin well on all sides. Transfer it to a roasting rack in a roasting pan and roast it for 15 minutes, or until the beef is cooked to medium rare.
Cut four large baking potatoes, two carrots and two large turnips into even-sized pieces shaped like footballs. Cook vegetables in small pots of salted water until tender. Transfer the meat to a carving board, and let rest for 10 minutes. Remove meat from roasting rack, and pour 1 cup beef stock into the pan. Scrape the bottom of the pan to incorporate brown bits, and let simmer. Adjust salt and pepper to taste. Add the vegetables to the stock, and slice meat into thin slices.
To make Emeril Lagasse's Creole seasoning, combine 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano and 1 tablespoon dried thyme.