Chateaubriand sauce?

[gregssausageroll]

We will be having it with dauphionise and veg. Dh will want a sauce or gravy but I don't know what to see with it.

I think traditionally it is served with a bernaise sauce, but if you didn't fancy that, how about a simple red wine sauce? I make one with half stock (usually chicken) half red wine, a pinch of brown sugar and seasoning. Just stick it all in a pan and reduce until desired consistency.