Chateaubriand with Bearnaise Sauce and Chateau Potatoes
- 1 whole beef tenderloin, 5 pounds or under, trimmed
- 2 tablespoons butter
- Salt
- Freshly ground black pepper
- 8 tablespoons butter
- 20 tourneed small white potatoes
- 1 tablespoon finely chopped parsley
- 3 tablespoons white vinegar
- 3 tablespoons white wine
- 10 peppercorns, crushed
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped tarragon
- 1 tablespoon water
- 3 egg yolks
- 1 cup unsalted butter, melted
- 1 tablespoon finely chopped parsley leaves
- Preheat the oven to 400 degrees F. 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.
- Serve with potatoes and chateaubriand sauce
- 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.
beef tenderloin, butter, salt, freshly ground black pepper, butter, white potatoes, parsley, white vinegar, white wine, peppercorns, shallots, tarragon, water, egg yolks, unsalted butter, parsley leaves
Taken from www.foodnetwork.com/recipes/emeril-lagasse/chateaubriand-with-bearnaise-sauce-and-chateau-potatoes-recipe.html (may not work)