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Chateaubriand with Bearnaise Butter
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A succulent, thick cut of beef (tenderloin) that is large enough to serve two people.

Libby McBrian


  • 1 2 lb (.9 kg). thick cut of beef taken from center of the tenderloin
  • Bearnaise Butter or Sauce:
  • 3 tbsp (45 ml) unsalted butter, softened
  • 2 tsp (10 ml) finely chopped fresh tarragon leaves
  • 2 tsp (10 ml) minced shallot
  • 1/2 tsp (2 ml) fresh lemon juice, or to taste
  • 1/8 tsp (1 ml) salt
  • If you prefer a sauce over a butter, then finish with egg yolk and butter.
  • The Chateaubriand is usually grilled or broiled. Typically cooked to the rare side, but can be cooked to liking.
  • Serve with the above Bearnaise Sauce, made by sauteing ingedients, thickening with egg yolk, or a little flour, if preferred.
  • Typically served with small red or Yukon Gold potatoes (our preferred choice of potatoes).
Dictionary Discription:

Chateaubriand [sha-toh-bee-AHN] Contrary to popular belief, Chateaubriand is actually a recipe, not a cut of beef. This method of preparation is said to be named for the 19th-century French statesmen and author, Francois Chateaubriand. It's a succulent, thick cut of beef (usually taken from the center of the tenderloin) that's large enough for two people. The Chateaubriand is usually grilled or broiled and served with a Bearnaise Sauce and chateau potatoes (potatoes trimmed into olive shapes and sauteed in butter.)

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