Preheat oven to 400°F (200°C). Boil fingerling potatoes until fork-tender, about 15 minutes. Drain and let cool slightly, then cut them in half lengthwise and scoop out a bit of flesh. Mix cream cheese, cheddar cheese, chives, salt, and pepper. Stuff the potato halves with the cheese mixture and place them on a baking sheet. Bake for 20 minutes until golden and bubbly.

Cook the Mushrooms

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add mushrooms and soy sauce, cooking until mushrooms are browned and tender, about 8-10 minutes. Set aside.

Sauté the Vegetables

In another skillet, heat olive oil over medium heat. Add asparagus and carrots, season with salt and pepper, and sauté until tender, about 5-7 minutes. Set aside.

Prepare the Shallot Jus

In a saucepan, melt butter over medium heat. Add minced shallots and cook until soft, about 3 minutes. Pour in beef broth and red wine, bringing to a boil. Reduce heat and simmer until the sauce reduces by half. Season with salt and pepper to taste.

Cooking the Chateaubriand

Sear and Roast the Beef

Season the Chateaubriand with salt and pepper. In a hot skillet, sear the beef on all sides until browned, about 2-3 minutes per side. Transfer to a preheated oven at 400°F (200°C) and roast for about 20-25 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Plating

Serve

On a plate, place slices of Chateaubriand, surround with cheese stuffed fingerling potatoes, sautéed mushrooms, and seasonal vegetables. Drizzle with shallot jus for added flavor.