Title: Chateaubriand for two
 Categories: 
      Yield: 4 Servings
 
  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
 
  Preheat oven to 400 degrees. Season meat with Creole spice. Heat a
  large sautJ pan over high heat and sear meat well on all sides.
  Transfer meat to a roasting rack set in a roasting pan and roast 15
  minutes for medium-rare. Meanwhile "turn" vegetables, cutting them
  into even-sized pieces shaped like footballs. Cook vegetables
  separately in small pots of salted water just until tender, drain and
  cool.
  
  Transfer meat to a carving board, tent with foil to keep warm and let
  rest at least 10 minutes. Remove rack from roasting pan, place pan
  over medium high heat and pour in stock to deglaze. Bring to a boil,
  scraping bottom of pan to incorporate any browned bits into sauce.
  Simmer and adjust seasonings to taste. Add vegetables to stock to
  reheat. Slice meat in thin slices. To serve, present meat in
  "shingles", surround with vegetables and ladle sauce over.
  
  Yield: 2 servings