Chateaubriand With Bearnaise Sauce With Chateau Potatoes

Recipe by Andy Wold

Source: Emeril Lagasse Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999.

Top Review by sordfleming

This recipe is fantastic, thanks for your effort. I cooked it slow at 200F for one hour per pound. SF

Ingredients Nutrition


  1. For the Sauce: Preheat the oven to 400°F (205°C).
  2. Season the beef with salt and pepper.
  3. In a large skillet, over high heat, melt the butter.
  4. Add the beef and sear for a couple of minutes on each side.
  5. Place in the oven and roast for 20 to 25 minutes for medium rare.
  6. Remove from the oven and rest for 5 minutes before slicing.
  7. For the Potatoes: Cut potatoes into a "tournee"-- a football shape.
  8. In a sauté pan, over medium heat, melt 8 tablespoons of butter.
  9. Add the potatoes and season with salt and pepper.
  10. Sauté the potatoes for 3 to 4 minutes.
  11. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
  12. Remove from the oven and add the parsley.
  13. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
  14. Bring the liquid to a boil and reduce to 1 tablespoon.
  15. Add 1 tablespoon of water.
  16. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
  17. Whisk until frothy.
  18. In a steady stream, add the butter until the sauce thickens.
  19. Season with salt and pepper.
  20. Strain the sauce through a chinois and set aside.

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