Chateaubriand with A.1. Bearnaise Recipe

Name: Chateaubriand with A.1. Bearnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef tenderloin roast (2 lb.); 1/2 cup A.1. Original Sauce, divided; 2-1/2 lb. small new potatoes, peeled around centers; 3/4 cup (1-1/2 sticks) butter or margarine, divided; 2 Tbsp. finely chopped fresh parsley; 1/2 tsp. salt; 1/4 tsp. black pepper; 2 Tbsp. chopped shallots; 1 egg yolk; 2 tsp. chopped fresh tarragon or 3/4 tsp. dried tarragon leaves

Servings: persons

1
Preheat oven to 425F.
2
Place roast in baking pan; brush with 2 Tbsp.
3
of the steak sauce.
4
Bake 35 to 40 minutes or until internal temperature reaches 140F for medium-rare or 155F for medium doneness, brushing with 2 Tbsp.
5
of the remaining steak sauce after 20 minutes.
6
Let stand 15 minutes (internal temperature will rise 10F during standing).
7
Place potatoes in large saucepan.
8
Add enough water to cover.
9
Bring to boil on medium-high heat.
10
Reduce heat to medium-low; simmer 10 to 12 minutes or until potatoes are tender.
11
Drain potatoes, leaving potatoes in pan.
12
Cut 1/4 cup of the butter into pieces; add to potatoes along with the parsley.
13
Toss tightly until potatoes are evenly coated.
14
Season with the salt and pepper.
15
Cover to keep warm.
16
Fill bottom of double boiler with a few inches of water.
17
Bring to boil on medium-high heat.
18
Meanwhile, mix remaining 1/4 cup steak sauce and shallots in top of double boiler; place directly on burner (not over the bottom part of the double boiler filled with water) and cook 3 minutes or until thickened, stirring frequently.
19
Add 2 Tbsp.
20
of the remaining butter; stir until melted.
21
Remove from heat.
22
Add egg yolk and tarragon; stir with wire whisk until well blended.
23
Place over bottom of double boiler filled with simmering water; cook and stir until thickened.
24
Add the remaining 6 Tbsp.
25
butter, 2 Tbsp.
26
at a time, stirring with wire whisk after each addition until butter is completely melted.
27
Remove from heat; cover to keep warm.
28
Cut meat into slices.
29
Top with the sauce.
30
Serve with the potatoes.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 beef tenderloin roast (2 lb.), 1/2 cup A.1. Original Sauce, divided, 2-1/2 lb. small new potatoes, peeled around centers, 3/4 cup (1-1/2 sticks) butter or margarine, divided, and more.

Yes, Chateaubriand with A.1. Bearnaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chateaubriand with A.1. Bearnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions