Chateaubriand With Bearnaise Sauce With Chateau Pot

Name: Chateaubriand With Bearnaise Sauce With Chateau Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs beef tenderloin, trimmed; 2 tablespoons butter; salt; fresh ground black pepper; CHATEAU POTATOES; 8 tablespoons butter; 20 small white potatoes, cut tournee style; 1 tablespoon fresh parsley, finely chopped; BEARNAISE SAUCE; 3 tablespoons white vinegar; 3 tablespoons white wine; 10 peppercorns; 2 tablespoons shallots, finely chopped; 1 tablespoon tarragon, chopped; 1 tablespoon water; 3 egg yolks; 1 cup unsalted butter, melted; 1 tablespoon fresh parsley leaves, finely chopped

Servings: persons

5 lbs beef tenderloin, trimmed
2 tablespoons butter
salt
fresh ground black pepper
CHATEAU POTATOES
8 tablespoons butter
20 small white potatoes, cut tournee style
1 tablespoon fresh parsley, finely chopped
BEARNAISE SAUCE
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns
2 tablespoons shallots, finely chopped
1 tablespoon tarragon, chopped
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon fresh parsley leaves, finely chopped

1
["For the Sauce: Preheat the oven to 400u00b0F (205u00b0C).", "Season the beef with salt and pepper.", "In a large skillet, over high heat, melt the butter.", "Add the beef and sear for a couple of minutes on each side.", "Place in the oven and roast for 20 to 25 minutes for medium rare.", "Remove from the oven and rest for 5 minutes before slicing.", "For the Potatoes: Cut potatoes into a ""tournee""-- a football shape.", "In a saute pan, over medium heat, melt 8 tablespoons of butter.", "Add the potatoes and season with salt and pepper.", "Saute the potatoes for 3 to 4 minutes.", "Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.", "Remove from the oven and add the parsley.", "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 chinois and set aside."]

2496

kcal

Calories

178

Fat

Carbs

167

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 5 lbs beef tenderloin, trimmed, 2 tablespoons butter, salt, fresh ground black pepper, and more.

Yes, Chateaubriand With Bearnaise Sauce With 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 With Chateau Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions