Chateaubriand with Bearnaise Sauce
Cut: Tenderloin Roast
Preparation Time: 20 Minutes
Cook Time: 35 to 50 minutes |
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Main Ingredients:
1 center-cut beef tenderloin roast (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Bearnaise Sauce:
2 tablespoons dry white wine
1 tablespoon white wine vinegar
1 tablespoon chopped tarragon leaves
White pepper, to taste
2 egg yolks
1 tablespoon fresh lemon juice
Salt, to taste
2-3 drops hot pepper sauce
1 cup melted butter, hot
Directions:
- Heat oven to 425 F. Heat a heavy roasting pan or an ovenproof saute pan over medium heat. Coat tenderloin with oil, salt and pepper. Place in pan and brown evenly, turning often to all sides.
- Remove from stove. Insert ovenproof thermometer so tip is centered in the thickest part of the beef. Place in oven. Do not add water or a cover. Roast for 35-40 minutes for medium-rare, 45-50 for medium.
- Remove tenderloin when thermometer registers 135 F for medium-rare or 150 F for medium. Place on carving board; tent loosely with foil. Let stand 15 minutes. While the tenderloin is resting, prepare the Bearnaise sauce.
- Combine the wine, vinegar, 1/2 tablespoon chopped tarragon and a pinch of white pepper in a small saucepan. Bring to a boil and reduce until only 2 teaspoons of liquid are left, takes about 2 minutes. Set mixture aside.
- In a blender jar, place the egg yolks, lemon juice, pinch of white pepper and hot pepper sauce. Cover the jar and process at medium-low speed. Pour in the hot butter in a thin and steady stream. When the sauce has thickened, add the wine reduction and remaining 1/2 tablespoon of tarragon. Blend briefly, taste for seasoning. Keep the sauce warm when carving the meat by setting the jar in a pan filled with several inches of hot water.
- Slice the Chateaubriand across the grain of the meat and serve with the sauce at the side. Serves 4 to 8 depending on thickness of slices.
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