Châteaubriand with Bearnaise Sauce

For the meat, preheat the oven to 120 °C, placing an ovenproof dish on the broiler on the middle shelf. Dry the beef fillet and season lightly with salt all around. Heat a frying pan and pour the oil into it. Fry the meat in the hot oil for 5-10 minutes. Place the meat in the ovenproof dish with the thyme sprigs and garlic and cook in the heated oven for about half an hour. If necessary, check the core temperature with a meat thermometer (55-60 °C is perfect).

For the Bearnaise sauce, clarify the butter. For this, melt the butter in a small saucepan and simmer over low heat until the white whey particles settle on the bottom and surface of the pan and the butter looks clear. Skim the whey from the surface, then carefully drain the butter into another saucepan. Peel and finely dice the shallot. Place in a small saucepan with the wine, tarragon sprigs, vinegar and pepper and cook to about half. Remove the herb sprigs and pour the reduction through a sieve into a round metal bowl or possibly a whisk kettle .

In a saucepan that fits the baking dish, bring water to a boil a few inches high, reduce temperature until the water only boils gently. Add the yolks to the wine reduction in the metal bowl form. Baking bowl hang in the water bath (the bottom should not touch the water).

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