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Chateaubriand With Béarnaise Sauce And Chateau Potatoes


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  • 1 whole beef tenderloin - (5 lbs or under) trimmed
  • 2 tablespoons butter
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 tablespoons butter
  • 20 tourneed small white potatoes
  • 1 tablespoon finely-chopped parsley
  • == FOR THE SAUCE ===
  • 3 tablespoons white vinegar
  • 3 tablespoons white wine
  • 10 peppercorns crushed
  • 2 tablespoons finely-chopped shallots
  • 1 tablespoon chopped tarragon
  • 1 tablespoon water
  • 3 gg yolks
  • 1 cup unsalted butter melted
  • 1 tablespoon finely-chopped parsley leaves


Servings 1


Step 1

Preheat the oven to 400 degrees. 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: 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.

This recipe yields ?? servings.

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