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"Hunger is the best sauce in the world."--Cervantes

Chateaubriand with Bearnaise Sauce Recipe

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This recipe for Chateaubriand with Bearnaise Sauce is from Bart and Mary's Family Cookbook, 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:  
Bearnaise sauce
1/2 cup white wine
some tarragon minced
1 shallot, diced
butter
4 egg yolks
Directions:
Directions:
Have your butcher trim and tie a whole tenderloin. Prime works best. Bring the meat to room temperature. This takes several hours. Rub the meat with olive oil, salt and pepper, and place in a roaster with a meat rack. Have your oven preheated to 425 degrees. Bake for 20 to 25 minutes. This will be rare. Bake longer if you want it more well-done. Remove from oven and let stand for 10 minutes or so before you slice. Serve sliced thinly with sauce on the side.

In a small skillet place the white wine and the tarragon. Simmer until the wine is almost all gone. Meanwhile, melt a stick and 1/2 of butter until it bubbles. Place the egg yolks in the blender and mix with the top off. Add the shallot and tarragon mixture. While the blender is running, add the bubbling melted butter. You probably wont need to use all of it.

 

 

 

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