Chateaubriand With Bearnaise Sauce And Chateau Potatoes

Recipe Ingredients

1		Beef tenderloin - (5 lbs or under) - trimmed
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
8 tablespoons	120ml	Butter
20		Tourneed small white potatoes
1 tablespoon	15ml	Finely-chopped parsley
		== FOR THE SAUCE ===
3 tablespoons	45ml	White vinegar
3 tablespoons	45ml	White wine
10		Peppercorns - crushed
2 tablespoons	30ml	Finely-chopped shallots
1 tablespoon	15ml	Chopped tarragon
1 tablespoon	15ml	Water
3		Gg yolks
1 cup	198g / 7oz	Unsalted butter - melted
1 tablespoon	15ml	Finely-chopped parsley leaves

Recipe Instructions

Preheat the oven to 400 degrees. 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.

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.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C76) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.