Châteaubriand with Bearnaise Sauce

Maybe your new favorite bean dish:

Preheat the oven to 200 degrees. Brown the beef fillet in a mixture of oil and butter (half/half) in a frying pan on all sides over high heat, meanwhile seasoning its with salt and seasoning with pepper. Then place the meat on an oven-proof plate and put it in the oven. After 15 minutes, take it out again and turn off the stove. Wrap the meat in double aluminum foil, put it back in the oven and let it rest for 20 minutes. This way the fillet will be evenly juicy and pink inside.

For the sauce, remove the peel from the shallots and chop them finely, then boil the shallot cubes together with the black pepper, a tbsp. of the chopped tarragon, the vinegar and the water, and meanwhile make until the liquid is reduced to half, cool to lukewarm in the saucepan, and pour through a sieve into a thick-bottomed saucepan. Then mix in the yolks, one at a time, and beat with a whisk over medium heat until the quantity becomes creamy, but do not make it under any circumstances, otherwise it will set and you will have omelettes to go with the Châteaubriand (we recommend the sauce, though).

As soon as the mixture is creamy, remove the saucepan from the stove, then add the warm butter in batches to the sauce, it will be even creamier and a little thicker. Finally, repeat everything together

Related Recipes:

Châteaubriand with Bearnaise SauceFor the meat, preheat the oven to 120 °C, placing an ovenproof dish on the broiler on the middle shelf. Dry... Venison Fillet in Blueberry Sauce and Roasted Black SalsifyFor the venison fillet in blueberry sauce and roasted salsify, first preheat the oven to 175 degrees. Remove... Poultry Salad with Anise and CarrotsRinse and dry the chicken fillet. In a baking bowl, stir soy sauce with sugar, sesame oil, rice wine... Serrano Coated Rabbit Fillet on Mango Sauce with Spinach LeavesSear the rabbit fillets (or chicken breast fillets) heartily in hot olive oil for about 5 min, seasoning with... Spicy Roast Beef with Cognac Shallot Jus and Autumn VegetablesA bean recipe for every taste: 1. sprinkle kitchen herb and pepper mixture on a plate, rub the meat with olive... Cholent for Shabbat – Also Called SholetPerhaps your new favorite bean dish: Heat oil or fat in a large, high saucepan. Fry minced onions until golden... Braised Pork Cheeks with ChestnutsThe day before, remove the peel from one carrot and the large onion and dice finely. Place in a suitable bowl... Poultry Meat with Basil SaucePrepare the carrot, leek and celery and cut into very small cubes (brunoise), of which you will need 50 g... Veal Shank Ragout with Capers and ShallotsRinse and dry the knuckle slices. Cut the skin all around with a sharp kitchen knife, season the meat with... Meat StewFor the meat stew, heat the porcini mushroom oil in the saucepan. Sauté 1/2 tsp fennel seeds, dried...