Châteaubriand with Bearnaise Sauce

Rating: 1.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)




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

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