Chateaubriand With Bearnaise Sauce With Chateau Potatoes

Submitted by Andy Wold

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

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 6

ingredients

• 5 lbs beef tenderloin, trimmed
• 2 tablespoons butter
• salt
• fresh ground black pepper

• CHATEAU POTATOES

• 8 tablespoons butter
• 20 small white potatoes, cut tournee style
• 1 tablespoon fresh parsley, finely chopped

• BEARNAISE SAUCE

• 3 tablespoons white vinegar
• 3 tablespoons white wine
• 10 peppercorns
• 2 tablespoons shallots, finely chopped
• 1 tablespoon tarragon, chopped
• 1 tablespoon water
• 3 egg yolks
• 1 cup unsalted butter, melted
• 1 tablespoon fresh parsley leaves, finely chopped

directions

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.

Reviews

[sordfleming]

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