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.