Chateaubriand With Bearnaise Sauce and Chateau Potatoes Recipe ππ₯
Overview:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 6
- Calories per Serving: 1893.1
- Rating: βββββ (1 review)
Description:
This classic recipe for Chateaubriand with Bearnaise Sauce and Chateau Potatoes is a masterpiece of flavor and elegance. It’s sourced from Emeril Lagasse’s “Everyday Is A Party Cookbook,” a delightful blend of tender beef, rich buttery sauce, and perfectly roasted potatoes. π
Ingredients:
Here’s what you’ll need to create this culinary masterpiece:
| For the Chateaubriand: | For the Bearnaise Sauce: | For the Chateau Potatoes: |
|---|---|---|
| 5 lbs beef tenderloin | 2 tbsp butter | 8 tbsp butter |
| Salt, to taste | 1 tsp salt | 20 white potatoes |
| Freshly ground black pepper | 3 tbsp fresh parsley, chopped | Fresh parsley, for garnish |
| 1/3 cup white vinegar | ||
| 1/3 cup white wine | ||
| 1 tbsp whole peppercorns | ||
| 3 shallots, minced | ||
| 1 tbsp fresh tarragon, chopped | ||
| 1 tbsp water | ||
| 3 egg yolks |
Instructions:
For the Chateaubriand:
- Preheat your oven to 400Β°F (205Β°C).
- Season the beef tenderloin generously with salt and pepper.
- In a large skillet over high heat, melt 2 tablespoons of butter.
- Sear the beef in the skillet for a couple of minutes on each side, until nicely browned.
- Transfer the skillet to the preheated oven and roast the beef for 20 to 25 minutes for a perfect medium rare.
- Once done, remove the beef from the oven and let it rest for 5 minutes before slicing into thick, juicy pieces.
For the Chateau Potatoes:
- Cut the white potatoes into a “tournee” shape, resembling a football.
- In a sautΓ© pan over medium heat, melt 8 tablespoons of butter.
- Add the potatoes to the pan and season with salt and pepper.
- SautΓ© the potatoes for 3 to 4 minutes until they begin to brown.
- Transfer the sautΓ©ed potatoes to the oven and roast them until they are golden brown and tender, about 20 minutes. Be sure to shake the pan every 5 minutes for even cooking.
- Once the potatoes are done, remove them from the oven and toss with the freshly chopped parsley for a burst of freshness.
For the Bearnaise Sauce:
- In a saucepan, combine the white vinegar, white wine, whole peppercorns, minced shallots, and chopped tarragon.
- Bring the mixture to a boil and let it reduce until you have about 1 tablespoon of liquid left.
- Add 1 tablespoon of water to the reduced mixture.
- In a stainless steel bowl set over simmering water (creating a double boiler), whisk together the egg yolks and the reduced liquid until frothy.
- Slowly drizzle in the remaining 1 cup of melted butter, whisking continuously until the sauce thickens and emulsifies.
- Season the Bearnaise sauce with salt and pepper to taste.
- Once the sauce reaches the desired consistency, strain it through a fine mesh sieve or chinois to remove any lumps.
Serving:
To serve, arrange the sliced Chateaubriand on a platter, drizzle generously with the Bearnaise sauce, and serve alongside the golden Chateau Potatoes. This dish is perfect for special occasions or whenever you want to impress your guests with a restaurant-quality meal at home. π½οΈπ·
Whether you’re celebrating or simply indulging in a gourmet meal, this Chateaubriand with Bearnaise Sauce and Chateau Potatoes recipe is sure to leave a lasting impression. Enjoy the tender beef, rich buttery sauce, and crispy roasted potatoes in every delightful bite! β¨π¨βπ³π©βπ³
