Chateaubriand With Béarnaise Sauce And Chateau Potatoes
- 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
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.