Chateaubriand with Béarnaise Sauce and Tarragon Potatoes
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Chateaubriand with Béarnaise Sauce and Tarragon Potatoes
Ingredients
- Olive Oil - 1 tablespoon
- Veal Tenderloin - 17.6 oz
- Salad Potatoes - 8 pieces
- Butter - 4.9 oz
- Chopped Sage Leaves - 5 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Dry White Wine - ¼ cup
- Dry Champagne - ¼ cup
- Shallot - 1 piece
- Whole egg - 3 pieces
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Prepare the chateaubriand. Season the tenderloin on all sides with salt and pepper. Heat olive oil in a heavy skillet and sear the meat on all sides until browned, about 3–4 minutes. Place the skillet with the meat in the oven and cook for 10–12 minutes. Then remove from the oven, wrap in foil, and let rest for 20 minutes before serving.
Step 3
Prepare the potatoes. Line a baking sheet with parchment paper or foil.
Step 4
Wash and dry the potatoes thoroughly.
Step 5
Melt 20 grams of butter in the microwave in a large bowl. Add the potatoes to the butter, season with salt and pepper, and toss to coat all the potatoes evenly with the butter.
Step 6
Place on the baking sheet and bake in the oven for 20–25 minutes, depending on the size of the potatoes.
Step 7
Meanwhile, prepare the béarnaise sauce. In a small saucepan, combine the champagne, wine, chopped shallot, and 3 tablespoons of chopped tarragon leaves. Season with pepper and salt. Bring to a boil and simmer for 6 to 8 minutes, or until the liquid is reduced by about 75%.
Step 8
Remove from heat and strain through a sieve, pressing down with the back of a spoon on the shallots to extract all the juices. You should have about 2 tablespoons of sauce (if you have less, just add a little water).
Step 9
In a clean saucepan, completely melt 100 grams of butter. Set aside for 2–3 minutes. Carefully skim off the foam that forms on the butter to help it blend better for the sauce.
Step 10
Prepare a water bath. In a bowl that can be placed over the water bath, combine the egg yolks and the champagne mixture with shallots, and begin whisking with a mixer. When the mixture becomes more homogeneous, place the bowl over the water bath and continue whisking until the mixture increases in volume — this will take about 5 minutes. Then, in a thin stream, pour in the melted butter. Mix well until smooth.
Step 11
Melt the remaining butter and finely chop 2 tablespoons of tarragon leaves. Remove the potatoes from the oven and place them in a bowl with the butter and tarragon, mixing thoroughly, and serve immediately with the beef and sauce.
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