Chateaubriand with Bearnaise Sauce and Chateau Potatoes Recipe

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.

No additional tips available.

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

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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.

Chateaubriand with Bearnaise Sauce and Chateau Potatoes

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