Chateaubriand with Béarnaise Sauce

By rdgplus3

This classic French dish is prepared from a cut from the centre of a tenderloin of beef, specifically for two people. Have your butcher cut the tenderloin to size for you - you will have the best luck with getting the right cut if you call ahead. Serve with mashed or puréed potatoes and sautéed carrots or green vegetables.

Ingredients

• Béarnaise Sauce:
• 2 cloves garlic
• 3/4 tsp (4 mL) salt
• 2 tbsp (30 mL) olive or vegetable oil
• 1 tsp (5 mL) cracked black peppercorns
• 1 lb (500 g) centre-cut beef tenderloin
• 2 tbsp (30 mL) tarragon vinegar or white wine vinegar
• 2 tbsp (30 mL) minced shallots
• 1 tbsp (15 mL) dry white wine
• 1 tbsp (15 mL) minced fresh tarragon (or 3/4 tsp/4 mL dried)
• 3 peppercorns, cracked
• 2 egg yolks
• 1/2 cup (125 mL) butter, melted
• Pinch each salt and pepper
• 1 tbsp (15 mL) minced fresh parsley

Preparation

Step 1

Using chef's knife, mince garlic; sprinkle with salt and, with side of knife, mash to paste. Mix in 1 tbsp (15 mL) of the oil and peppercorns; rub all over beef. Let stand at room temperature for 30 minutes.

In cast-iron or other heavy ovenproof skillet, heat remaining oil over medium-high heat. Sear beef on all sides until well-browned.

Transfer to 500°F (260°C) oven; roast beef in centre of oven until thermometer inserted in centre registers 140°F (60°C) for rare, 8 to 10 minutes, 150°F (65°C) for medium-rare, about 10 minutes, or 160°F (70°C) for medium, about 12 minutes. Transfer to cutting board; tent with foil and let stand for 10 to 15 minutes.

Béarnaise Sauce: Meanwhile, in small saucepan, bring vinegar, shallots, wine, 2 tsp (10 mL) of the tarragon, and peppercorns to boil. Reduce heat and simmer until reduced by half, about 3 minutes. Let cool until lukewarm. Transfer to double boiler or heatproof bowl set over barely simmering water. Whisk in egg yolks, whisking constantly until the mixture is thick and foamy, about 30 seconds. Whisking constantly, slowly drizzle in butter and whisk until thick enough to coat spoon, about 2 minutes.

Stir in salt and pepper. Strain into clean bowl; adding up to 1 tbsp (15 mL) hot water if too thick. Cover surface of sauce directly with plastic wrap and set over saucepan of hot (not boiling) water; set aside until beef is done. Stir remaining tarragon and parsley into sauce. Slice beef across the grain and top with sauce. Servings (2)

Nutritional Information: Per serving – 885 cal, 30g Prot, 78 g Fat (Total), 10 g Carb, 1418 Sodium, 433 mg Chol