Chuck inquires:
>OK Chef Todd, What is the traditional "brown gravy" for chateaubriand? Probably has some cognac in it. Is there a short-cut way to approximate this using a mix or something for single folk who don't have stocks?<

There is no one traditional way of preparing chateaubriand (which simply refers to the middle cut of a tenderloin.

However, if you want 'quick-n-easy' that leaves you something with which to make a 'brown gravy'....

Chateaubriand with Green Peppercorn-Brandy Sauce
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Prepare a roux (which can be made days or weeks ahead of time) by melting a stick of butter and then adding 1/2 to 2/3 cup flour, mix well over medium heat until a very thick dry paste is formed. Store in refrigerator. Bring out to room temp before each use.

Dissolve a beef boullion cube in a cup of hot water for each 4 pieces of meat.

Season your meat and sear both sides in a hot skillet. Remove meat to a 350 degree oven (a small cookie sheet will work just fine, or a glass baking dish...). Deglaze the skillet (pour about 2 oz of brandy for each piece of meat. At this point, I would add 1/2 teaspoon of green peppercorns for each piece of meat (opt.). Reduce liquid by 1/2 through slow simmer.

Add 1/4 cup boullion for each piece meat. Bring back to simmer. In the meantime, put appr 1 oz roux per piece of meat into small bowl. Temper and dissolve roux with half the simmering liquid, then return to pan and thicken the rest of the 'gravy'.

Remove from heat and serve with chateaubriand once it is finished to desired temp.

This particular 'gravy' (actually a green peppercorn-brandy sauce) is well accompanied with roasted redskin potatoes and braised asparagus tips and sliced crimini mushrooms.