Chateaubriand with Bearnaise Sauce and Chateau Potatoes (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
1 whole beef tenderloin, 5 pounds or under, trimmed |
2 tablespoons butter |
salt |
freshly ground black pepper |
8 tablespoons butter |
20 tourneed small white potatoes |
1 tablespoon finely chopped parsley |
3 tablespoons white vinegar |
3 tablespoons white wine |
10 peppercorns, crushed |
2 tablespoons finely chopped shallots |
1 tablespoon chopped tarragon |
1 tablespoon water |
3 egg yolks |
1 cup unsalted butter, melted |
1 tablespoon finely chopped parsley leaves |
Directions:
1. Preheat the oven to 400 degrees F. 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. Serve with potatoes and chateaubriand sauce
2. For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute 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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