Chateaubriand with Bearnaise Butter

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Chateaubriand with Bearnaise Butter

Recipe Information
Description: A succulent, thick cut of beef (tenderloin) that is large enough to serve two people. Source: Libby McBrian Serves/Makes:2 Ingredients 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. Preparation 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). Comments 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.)

Recipe Information

Description:: A succulent, thick cut of beef (tenderloin) that is large enough to serve two people.

Source:: Libby McBrian

Serves/Makes:2

Ingredients

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.

Preparation

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).

Comments

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.)