Chateaubriand with Béarnaise Sauce
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef tenderloin (Filetto di manzo) | 500g |
| Butter (Burro) | 70g |
| Extra virgin olive oil (Olio extravergine d’oliva) | to taste |
| Salt (Sale fino) | to taste |
| Black pepper (Pepe nero) | to taste |
| Egg yolks (Tuorli) | 4 |
| Clarified butter (Burro chiarificato) | 300g |
| Shallot (Scalogno) | 1 |
| Water (Acqua) | 70ml |
| Dry white wine (Vino bianco secco) | 50ml |
| White wine vinegar (Aceto di vino bianco) | 10ml |
| Tarragon (Dragoncello) | to taste |
| White pepper (Pepe bianco) | to taste |
| Lemon juice (Succo di limone) | to taste |
Instructions
Step 1: Preparing the Chateaubriand
Begin by preparing the beef tenderloin. Trim any excess fat from the meat, if necessary, and season with salt and black pepper. Cover the piece of meat with plastic wrap and let it marinate in the refrigerator for about two hours to enhance its flavors.
Step 2: Making the Béarnaise Sauce
While the meat is resting, start making the Béarnaise sauce. Begin by finely chopping the shallot. In a saucepan, combine the shallot, white wine, white wine vinegar, water, and tarragon. Bring the mixture to a boil, then lower the heat and allow it to simmer until the liquid has reduced by about two-thirds. Once reduced, remove the mixture from the heat and let it cool slightly, then strain it through a fine sieve to remove the solids.
In a separate bowl, place the egg yolks and whisk them until they become smooth and slightly frothy. Gradually add the cooled reduction to the egg yolks, whisking continuously to ensure they incorporate well. Next, set up a double boiler by placing the bowl over a pot of simmering water, ensuring that the bowl does not touch the water directly. Continue whisking the egg yolk and reduction mixture until it thickens and becomes creamy.
Once the mixture has thickened, slowly add the clarified butter in a thin stream, whisking constantly. Continue whisking until the sauce becomes smooth, rich, and fully emulsified. Season with salt, white pepper, and a squeeze of lemon juice to taste. Keep the sauce warm by covering it with plastic wrap, ensuring that the wrap is in contact with the surface of the sauce to prevent it from forming a skin.
Step 3: Cooking the Chateaubriand
In a large, non-stick skillet, melt the butter over medium-high heat (you can also use clarified butter for a more intense flavor). Once the butter is hot and shimmering, carefully place the marinated beef tenderloin in the pan. Sear the meat on all sides until a golden, crispy crust forms. Continue cooking the beef for about 5 to 8 minutes, basting it with the melted butter to keep it moist.
For the perfect balance of tenderness and juiciness, the Chateaubriand should be well-cooked on the outside but remain rare to medium-rare on the inside. The total cooking time will be around 10 to 15 minutes, depending on the thickness of the cut and your preferred level of doneness.
Step 4: Resting the Meat
Once the Chateaubriand has finished cooking, remove it from the pan and let it rest for a few minutes. This step allows the juices to redistribute throughout the meat, ensuring it remains tender and flavorful.
Step 5: Slicing and Serving
After the meat has rested, slice it into thick pieces, approximately 1 cm (about ½ inch) thick, using a sharp carving knife. Arrange the slices on a plate and serve with the warm Béarnaise sauce drizzled on top. This dish pairs wonderfully with roasted vegetables, sautéed greens, or a simple side of mashed potatoes.
Chateaubriand with Béarnaise Sauce is a classic French dish that combines the richness of a perfectly seared beef tenderloin with the tangy, creamy Béarnaise sauce. The contrast of flavors and textures makes this dish a showstopper at any dinner party or special occasion. Enjoy the luxurious experience of this iconic dish with family or friends, and savor every bite!
