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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

EWJ Chateaubriand with Béarnaise Sauce Recipe

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This recipe for EWJ Chateaubriand with Béarnaise Sauce is from Entertain With Jane, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chateaubriand:

1 center cut beef tenderloin (about 1-2 lbs)
Olive oil
Salt and Pepper



Preheat oven to 375. Season beef with salt and pepper to taste. In an oven proof skillet, heat on med high about 2-3 T of olive oil and add meat.

For the sauce:

4 egg yolks
4 T salted butter
5 T white wine
2 T tarragon vinegar
1 T minced shallots
Lemon juice
2 T minced fresh tarragon
Pepper
Directions:
Directions:
The beef:

Sear meat for about 3 minutes on each side using tongs to turn. Remove pan from stove top and place in oven. Roast the beef for about 15 minutes for medium rare, 20 minutes for medium and 23 minutes for medium well. Remove from oven and let rest for about 15 minutes. Slice and serve with Bearnaise Sauce.

The sauce:

In a sauce pan mix wine, vinegar, shallots, black pepper and reduce it to about 2 T. Strain mixture and add about 4 drops of cold water. Place mixture in a double boiler on low heat. Cut up the butter, add half of the butter to the mixture and melt. Gradually add remaining butter, stir constantly. Gradually add the beaten eggs a little at a time and stir carefully until mixture thickens. Add a few drops of lemon juice and cold water. Remove from heat and stir in minced tarragon. Use immediately over meat. NOTE: the water in the double boiler should never boil!)
Personal Notes:
Personal Notes:
This is a dish that is sure to please even the most sophisticated palate.

 

 

 

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