CHATEAUBRIAND WITH BÉARNAISE SAUCE AND ROASTED POTATOES
This was the dinner that I made for husband's birthday.
It was so good. He enjoyed ! Yum, so did I !
1 whole Beef Tenderloin, 4 pounds or under, trimmed
2 tablespoons Butter
Freshly ground Black Pepper
Konrico (Hot and Spicy Creole Seasoning)
8 tablespoons Butter
20 peeled and shaped small White Potatoes
1 tablespoon finely chopped Parsley
For the Sauce:
3 tablespoons White Vinegar
3 tablespoons White Wine
10 Peppercorns, crushed
2 tablespoons finely chopped Shallots
1 tablespoon chopped Tarragon
1 tablespoon Water
3 Egg Yolks
1 cup Unsalted Butter, melted
1 tablespoon finely chopped Parsley Leaves
Preheat the oven to 400° F.
COOKING THE DINNER:
Season the beef with salt, pepper and the Konrico.
Heat a large skillet over high heat, add the olive oil and then
add the butter.
Add the beef and sear for a couple of minutes on each side.
Place in the oven and roast for 20 to 25 minutes for medium rare.
Remove from the oven and rest for 5 minutes before slicing.
Serve with potatoes and sauce for the chateaubriand.
For the potatoes:
In a saucepan, over medium heat, melt 8 tablespoons of butter.
Add the potatoes and season with salt and pepper.
Sauté the potatoes for 3 to 4 minutes.
Place the potatoes in the oven and roast the potatoes until
golden brown and tender, about 20 minutes, shaking the pan every
Remove from the oven and add the parsley.
For the Sauce:
In a saucepan, combine the vinegar, wine, peppercorns, shallots,
Bring the liquid to a boil and reduce to 1 tablespoon. Add 1
tablespoon of water.
Combine the reduced liquid and egg yolks in a stainless bowl,
over simmering water.
Whisk until frothy.
In a steady stream, add the butter until the sauce thickens.
Season with salt and pepper.
Strain the sauce through a chinois and set aside.
(If you feel like cheating on the sauce, Reese has a wonderful
tasting bottled Béarnaise Sauce.)
IT'S JUST THAT EASY. And believe me, this meat melts in your
Nutritional Information Per Serving: About 10 Servings
Calories: 692 Carbohydrates: 19 gm Fat: 55 gm Cholesterol: 223 gm
Protein: 29 gm Sodium: 426 mg Fiber: 1 gm Calcium: 32 mg
Iron: 4 mg Vitamin A: 845 IU Vitamin C: 20 mg
Percentage of Calories from Fat: 72%
Percentage of Calories from Protein: 17%
Percentage of Calories from Carbohydrates: 11%