Chateaubriand With Bearnaise Sauce With Chateau Potatoes

Recipe by Andy Wold
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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