Chateaubriand with Bearnaise Butter
- 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.)