CHATEAUBRIAND & BÉARNAISE SAUCE
Ingredients
- 1 Chateaubriand, approximately 3 pounds
- 2 tablespoons butter
- Salt
For the Potatoes:
- Freshly ground black pepper
- 6 tablespoons butter
- 16 small white potatoes, quartered
- 1 tablespoon finely chopped parsley
For the Sauce:
- 3 tablespoons white vinegar
- 3 tablespoons white wine
- 10 black peppercorns, crushed
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped tarragon
- 1 tablespoon water
- 3 egg yolks
- 1 cup unsalted butter, melted
- 1 tablespoon finely chopped parsley leaves
This lusciously tender center-cut hunk of beef is seasoned and roasted to perfection.
DIRECTIONS
Preheat the oven to 400°F. Season the Chateaubriand with salt and pepper. Melt the butter over high heat in a large skillet pan. Add the Chateaubriand and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes. Remove from the oven and let rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce.
For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a fine mesh and set aside.
For the Potatoes: In a sauté pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Sauté the potatoes for 5 minutes. Place the potatoes in the oven and roast the potatoes for about 15 minutes or until golden brown and tender (shake the roasting pan every 5 minutes). Remove from the oven and add the parsley and Salt & Pepper to taste.
PAIR WITH:
Split Rock Cabernet Sauvignon
This Cabernet Sauvignon is made with berries that grow plumper and rounder creating a wine that is approachable. This wine is expressive with notes of bright fruit and softer tannins. It’s palette is also broad and quite lush! Pairs well with Chateaubriand.
