Chateaubriand With Bearnaise Sauce With Chateau Potatoes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Source: Emeril Lagasse Recipe from Everyday Is A Party Cookbook , by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999. Ingredients:
5 lbs beef tenderloin, trimmed |
2 tablespoons butter |
salt |
fresh ground black pepper |
8 tablespoons butter |
20 small white potatoes, cut tournee style |
1 tablespoon fresh parsley, finely chopped |
3 tablespoons white vinegar |
3 tablespoons white wine |
10 peppercorns |
2 tablespoons shallots, finely chopped |
1 tablespoon tarragon, chopped |
1 tablespoon water |
3 egg yolks |
1 cup unsalted butter, melted |
1 tablespoon fresh parsley leaves, finely chopped |
Directions:
1. For the Sauce: Preheat the oven to 400°F (205°C).
2. Season the beef with salt and pepper.
3. In a large skillet, over high heat, melt the butter.
4. Add the beef and sear for a couple of minutes on each side.
5. Place in the oven and roast for 20 to 25 minutes for medium rare.
6. Remove from the oven and rest for 5 minutes before slicing.
7. For the Potatoes: Cut potatoes into a tournee - a football shape.
8. In a sauté pan, over medium heat, melt 8 tablespoons of butter.
9. Add the potatoes and season with salt and pepper.
10. Sauté the potatoes for 3 to 4 minutes.
11. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
12. Remove from the oven and add the parsley.
13. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
14. Bring the liquid to a boil and reduce to 1 tablespoon.
15. Add 1 tablespoon of water.
16. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
17. Whisk until frothy.
18. In a steady stream, add the butter until the sauce thickens.
19. Season with salt and pepper.
20. Strain the sauce through a chinois and set aside.
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