Prime Selection’s Cooking Ideas: Chateaubriand With Béarnaise Sauce!
A classic chateaubriand recipe that is melt in your mouth tender and full of flavor!
Ingredients:
1 center-cut beef tenderloin (about 1 ¼ pounds), cut 1 ½ to 2 inches thick 2 tablespoons vegetable oil, preferable, salt.
Béarnaise Sauce
2 tablespoons dry white wine
1 tablespoon white wine vinegar, preferable tarragon flavored
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced shallots (optional)
White pepper, to taste
2 egg yolks (see note)
1 tablespoon fresh lemon juice
Salt, to taste
2 or 3 drops hot pepper sauce, preferable Tabasco Jalapeno Sauce
1 cup melted unsalted butter, hot
Instructions:
1. At least 45 minutes before cooking, remove the steak from the refrigerator, and let it come to room temperature. Pat it dry, coat lightly with vegetable oil and set aside.
2. Preheat the oven to 450 degrees.
3. Heat a large ovenproof skillet, preferably cast iron, over medium-high heat. Sear the tenderloin until browned on one side, about 3 minutes. Turn, season with salt, and sear the second side for 3 minutes more. Transfer the skillet to the oven and roast the steak about 12 minutes for medium-rare and 14 minutes for medium. Transfer the steak to a cutting board and let it rest for 4 to 5 minutes before carving.
4. While the steak is waiting, prepare the béarnaise sauce. Combine the white wine, vinegar, ½ tablespoon of the tarragon, shallots, if using, and a pinch of white pepper in a very small saucepan. Bring to a boil and reduce until only 2 teaspoons of liquid are left, about 2 minutes. Set aside.
5. Put the egg yolk, lemon juice, a pinch of salt, a pinch of white pepper and the hot pepper sauce into a blender jar. Have the hot butter close. Cover the jar, turn the blender on to medium- low speed, and pout the butter in through the feedhole in a thin but steady stream. When the sauce has thickened, add the wine reduction and the remaining ½ tablespoon tarragon. Blend briefly, taste, and adjust seasoning as desired. To keep the sauce warm while carving the meat, set the jar in a pan filled with 3 to 4 inches of hot water.
6. Carve the steak into ½-inch thick slices. Arrange the steak slices on plates. Lightly coat the meat with béarnaise and pass the remainder in a sauceboat.
Servings: 3
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