CHATEAUBRIAND STEAK INSPIRED BY THE MATRIX

Begin by trussing your filet mignon cut (see episode for how-to), then salt liberally with kosher salt and black pepper. Place in the fridge for 24 hours.

Heat some vegetable oil in a stainless steel roaster until it just starts to smoke and then drop the beef inside. Let it sit for a solid 2-3 minutes to develop some good color on the outside. Flip and sear on the other side.

Insert temperature probe into the beef and place in a 450°F oven.

While beef is in the oven, place some cippolini onions into a bowl and place in the microwave for 1 minute. Toss them in some vegetable oil and then add them to a preheated baking sheet. Place in the oven for a few minutes and flip once they get brown and return to oven for a few more minutes.

Remove tenderloin from the oven after 20-25 minutes, or once the internal steak temperature is 115°F. Let rest for at least 10 minutes.

To the roaster pan, add grated shallots, chicken stock and red wine then boil it down to a syrup consistency. Turn off the heat and add butter. Whisk together and you’ve got a pan sauce.

Plate with cippolini onions and pan sauce. Serve and enjoy.

Begin by trussing the tenderloin (see episode for how-to), then salt liberally with kosher salt and black pepper. Place in the fridge for 24 hours.

Place beef on a rack on top of a stainless steel roaster and place in a 225°F oven for 2-3 hours or until internal temperature reaches 115°F.

Add some vegetable oil to a pan and sear the outside of the tenderloin on each side.

Once seared, remove from pan and set aside for 10 minutes to rest.

Add some chopped mushrooms, thyme, and minced garlic to the pan you seared the tenderloin in. Add a little sherry and chicken stock, then mix until a syrup consistency forms. Turn off the heat and add butter and whisk until well combined.

Cut tenderloin, add mushrooms and sauce, then top with parsley. Serve and enjoy!

Season your filet with salt and ground pepper.

Add vegetable oil to a hot pan and then add your filet mignon. Sear on all sides evenly to form a good crust.

Add in garlic, thyme, and a little bit of chicken stock. Reduce the heat and let the steak come up to temperature (115°F). Remove from pan and let rest.

Make the gremolata: Mix together equal parts parsley, capers, and lemon zest.

Slice across the grain, top with gremolata, and spoon some sauce from the pan around the plate along with some olive oil.

Serve and enjoy!