Chateaubriand

Story Recipe

Ingredients

  • 1 Pound Center cut tenderloin
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive oil
  • 0 Salt and pepper
  • 1 Finely chopped shallot
  • 0.5 Cups Dry red wine
  • 0.5 Cups Demi-glace
  • 1 Tablespoon Budder
  • 1 Tablespoon Fresh tarragon
  • 0.5 Pounds Unsalted butter
  • 1 Tablespoon Budder
  • 4 Finely chopped shallots
  • 2 Tablespoons Fresh tarragon
  • 4 Crushed white peppercorns
  • 0.25 Cups White wine vinegar
  • 0.33 Cups Dry white wine
  • 4 Large egg yolks
  • 0 Salt
  • 0 Cayenne pepper

Directions

For the meat
Preheat the oven to 375F. Melt the butter and olive oil together in a large skillet set over medium-high heat until the mixture turns a bit cloudy and bubbly. Season the beef generously with salt and pepper.
Using tongs for turning, brown the tenderloin on all sides.
Place the tenderloin onto a rack in a roasting pan in the oven. Roast for 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well. Transfer the chateaubriand to a warmed serving platter, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 15 minutes.

For the wine sauce
Sauté the chopped shallots in the leftover pan juices in the skillet used to brown the meat. Once the shallots are softened and translucent, pour the wine into the skillet and bring the sauce to a boil, scraping up all the browned bits on the bottom of the pan.
Continue boiling the sauce until it reduces by half. Add the demi-glace to the sauce and continue boiling the mixture until it becomes slightly thickened. Remove the sauce from the heat and stir in the tarragon and softened budder.

For the Béarnaise sauce
Heat the butter in a medium saucepan over medium heat just to melt. Add in the tablespoon of budder.
Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup.
Strain the reduced sauce into the top of a double boiler.
Whisk in the egg yolks. Whisk constantly.
When the yolk mixture begins to thicken slightly, remove the top of the double boiler from the heat and continue whisking.
Whisk in the melted butter, drizzling it in very slowly.
Whisking constantly, add salt and cayenne. Taste and add more salt or cayenne as needed.


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