The dish centers on a large cut of filet mignon — more than 16 ounces — roasted with herbs and served with vegetables and bearnaise sauce. Tersiguel said the restaurant can make it for any guest, so long as he has filet mignon in stock. (However, having reopened in late October after suffering damage from the Ellicott City flood in July, Tersiguel's is still in the process of training new staff on proper tableside techniques for dishes like chateaubriand. Tersiguel expects to begin offering those dishes again soon — though still off-menu.)