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Categories:
beef tenderloin butter salt freshly ground black pepper butter white potatoes parsley white vinegar white wine peppercorns shallots tarragon water egg yolks unsalted butter parsley leaves
Viewed: 94 - Published at: 9 years agoIngredients
- 1 whole beef tenderloin, 5 pounds or under, trimmed
- 2 tablespoons butter
- Salt
- Freshly ground black pepper
- 8 tablespoons butter
- 20 tourneed small white potatoes
- 1 tablespoon finely chopped parsley
- 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
Method
- Preheat the oven to 400 degrees F. Season the beef with salt and pepper.
- In a large skillet, over high heat, melt 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 chateaubriand sauce
- For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter.
- Add the potatoes and season with salt and pepper.
- Saute 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 5 minutes.
- Remove from the oven and add the parsley.
- For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
- 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.
