Hibachi Chateaubriand* Recipe

Prepare the Ingredients

Begin by patting the center cut tenderloin dry with paper towels. Season both sides with salt and black pepper. Set aside.

Sauté the Mushrooms

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. Add minced garlic and thyme, cook for an additional 1-2 minutes. Remove mushrooms from the skillet and set aside.

Cook the Tenderloin

In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high. Once the oil is hot, add the seasoned tenderloin. Cook for about 4-5 minutes on each side for medium rare, or until the desired doneness is reached.

Combine and Serve

Once the tenderloin is cooked, remove it from the skillet and let it rest for a few minutes. Slice the tenderloin into medallions and serve topped with the sautéed mushrooms.