A tender Chateaubriand served with a classic, rich and creamy herbed Béarnaise sauce.
Servings: 2-4
Preparation time: 45 minutes
Star ingredient: Chateaubriand filet
Ingredients
1 Chateaubriand fillet
Olive oil
3 egg yolks
1 shallot, finely chopped
2 tbsp. white wine vinegar
1 tbsp. fresh tarragon, chopped
1 tbsp. fresh chervil, chopped
1/2 cup butter, melted
Salt and pepper to taste
Instructions
Season the Châteaubriand with salt and pepper on all sides.
Heat a drizzle of olive oil in a skillet over medium-high heat, sear the Châteaubriand on each side until golden brown (2 to 4 minutes per side).
Meanwhile, prepare the Béarnaise sauce. Bring the white wine vinegar, shallot and herbs to the boil in a small saucepan. Reduce to approximately one tablespoon of liquid.
In a heatproof bowl, whisk together egg yolks and reduced vinegar mixture. Place the bowl over a pan of simmering water (bain-marie) and whisk until the sauce thickens, then remove from the heat and slowly stir in the melted butter. Season to taste with salt and pepper.
Let the Châteaubriand rest for a few minutes after cooking, then slice. Serve Châteaubriand slices topped with Béarnaise sauce.
