Hachis de Boeuf Parmentier is another classic potato dish (potatoes are stuffed with the onion beef mixture and napped with a rather complicated Sauce Lyonnaise). But that's another recipe. Enjoy
Chateaubriand is always broiled or sauteed and must be cooked carefully so the outside does not burn and harden before the meat is done. Chateaubriand should always be served rare. Very nice served with Chateau potatoes, but thats another story. Enjoy...