Recipe: Tyler Florence's Chateaubriand | Williams Sonoma

Ingredients

• 2-lb. (1-kg) center-cut beef tenderloin
• Kosher salt and freshly ground black pepper
• 2 Tbs. extra-virgin olive oil, plus more for cooking
• 2 Tbs. extra-virgin olive oil
• 2 medium shallots, peeled and sliced
• 1/2 bunch fresh thyme
• 1/4 cup (2 fl. oz./60 ml) Cognac
• 1 packet (2 1/2 oz./75 g) beef demi-glace
• 1/4 cup (2 fl. oz./60 ml) beef stock
• 1/4 cup (2 fl. oz./60 ml) heavy cream
• 2 Tbs. Dijon mustard
• 1 Tbs. honey
• 1/4 cup (1 oz./30 g) green peppercorns, with a little of the brine
• Kosher salt