Chateaubriand with Bearnaise Sauce and Chateau Pota

Name: Chateaubriand with Bearnaise Sauce and Chateau Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole beef tenderloin, 5 pounds or under, trimmed; 2 tablespoons butter; Salt; Freshly ground black pepper; 8 tablespoons butter; 20 tourneed small white potatoes; 1 tablespoon finely chopped parsley; 3 tablespoons white vinegar; 3 tablespoons white wine; 10 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

Servings: persons

1 whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
Salt
Freshly ground black pepper
8 tablespoons butter
20 tourneed small white potatoes
1 tablespoon finely chopped parsley
3 tablespoons white vinegar
3 tablespoons white wine
10 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

1
Preheat the oven to 400 degrees F. Season the beef with salt and pepper.
2
In a large skillet, over high heat, melt the butter.
3
Add the beef and sear for a couple of minutes on each side.
4
Place in the oven and roast for 20 to 25 minutes for medium rare.
5
Remove from the oven and rest for 5 minutes before slicing.
6
Serve with potatoes and chateaubriand sauce
7
For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter.
8
Add the potatoes and season with salt and pepper.
9
Saute the potatoes for 3 to 4 minutes.
10
Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
11
Remove from the oven and add the parsley.
12
For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
13
Bring the liquid to a boil and reduce to 1 tablespoon.
14
Add 1 tablespoon of water.
15
Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
16
Whisk until frothy.
17
In a steady stream, add the butter until the sauce thickens.
18
Season with salt and pepper.
19
Strain the sauce through a chinois and set aside.

1295

kcal

Calories

Fat

102

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 16 ingredients. The key ingredients include: 1 whole beef tenderloin, 5 pounds or under, trimmed, 2 tablespoons butter, Salt, Freshly ground black pepper, and more.

Yes, Chateaubriand with Bearnaise Sauce and Chateau Potatoes falls under the Meat & Poultry 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 Bearnaise Sauce and Chateau Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions