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this month's recipe:

roasted chateaubriand



By: Josh Capon of Bowery Meat Company

Photo Credit: Josh Capon

Recipe Serves: 2-3


A Note from Chef Josh Capon:

"Chateaubriand is the center cut of a filet mignon and is a very classic dish. It has been fun to see it become such a hit at the Bowery Meat Company. I personally prefer a more marbled piece of meat, but I have to say it is good and the meat is like butter!"

Whether using Brussels sprouts and butternut squash as called for in the recipe or green beans and snow peas as seen in the photo, any seasonal vegetable will work as a great accompaniment to the meat.


  • 1 20 ounce center cut filet mignon, tied
  • 2 red onions, diced
  • ½ cup balsamic vinegar
  • 4 Idaho potatoes, peeled and scooped into melon balls
  • 2 cups Brussels sprout leaves
  • 2 cups butternut squash, diced
  • 4 tablespoons butter
  • 4 sprigs fresh thyme
  • 2 garlic cloves, smashed
  • Salt and pepper
  • 2 cups chicken stock
  • ¼ cup parsley, chopped
  • Extra virgin olive oil



  1. Bring the potatoes to a boil in salted water until tender. Remove from water and chill.
  1. Sauté the red onions in 4 tablespoons of extra virgin olive oil until caramelized. Add balsamic vinegar and reduce. Season with salt and pepper. Set aside.
  1. Sauté the butternut squash in a hot pan with extra virgin olive oil until caramelized and season with salt and pepper. Set aside.
  1. Season the meat with salt and pepper and sauté in a hot pan with extra virgin olive oil until golden brown on all sides. Place in a 400 degree oven until meat reaches desired temperature.
  1. Remove meat from the oven and add smashed garlic cloves, fresh thyme sprigs and two tablespoons of butter and baste for two minutes. Remove meat from pan and let it rest.
  1. In a sauté pan, bring chicken stock to a boil. Add the potatoes, butternut squash and Brussels sprouts and bring to a simmer. Add two tablespoons of butter and season with salt and pepper. Finish with chopped parsley.
  1. Slice the meat and arrange on a platter. Place the red onion jam on top of the meat and spoon the vegetables around the outside. Serve immediately.