Chateaubriand

Chateaubriand

  • Entrees

Ingredients 

Beef Tenderloin

  • 2 tablespoons extra-virgin olive oil
  • 1 20-ounce center-cut beef tenderloin
  • kosher salt and pepper to taste

Bordelaise sauce

  • 1 teaspoon butter  
  • 4 large shallots, peeled and sliced
  • pinch of salt
  • 1/2 cup minced mushrooms
  • 2 bay leaves
  • 1 cup red wine
  • 2 cups veal stock
  • salt and pepper to taste

Béarnaise sauce

  • 1/2 cup dry white wine    
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons minced shallots
  • ½ teaspoon ground white pepper
  • 4 sprigs fresh tarragon, chopped
  • 2 sprigs fresh parsley, minced
  • 4 egg yolks
  • 1 cup butter, melted and kept hot

Method 

Beef Tenderloin

Preheat oven to 450˚ F.

  1. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot, but not smoking.
  2. Season the meat with salt and pepper, then brown in the pan on all sides.
  3. Transfer to the oven and roast until the internal temperature of the meat reaches 130˚ F, about 10 to 15 minutes.
  4. Remove the pan from the oven. Let stand 5 minutes, thenslice and serve with bordelaise and béarnaise sauces.

Bordelaise sauce

  1. Place butter, shallots and salt into a saucepan. Stir shallots over medium-low heat until caramelized, about 20 minutes. 
  2. Add red wine, mushrooms and bay leaves, stirring occasionally, and bring to a simmer.
  3. Reduce heat, and cook mixture until pan juices are thick and slightly syrupy. Watch carefully—the mixture burns easily. 
  4. Add stock, return to a simmer, cooking until reduced by halfand slightly thickened, about 10 minutes. Season to taste.

Béarnaise sauce

  1. Combine the wine, vinegar, shallots, white pepper, tarragon and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. 
  2. Strain into a large heatproof bowl, and set aside.
  3. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. 
  4. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon-yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
  5. Slowly pour the butter into the yolk mixture while whisking vigorously. Do not stop whisking until the butter is fully incorporated, or the sauce will separate. When finished, the sauce will be thick and creamy. Serve immediately

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