A thick center-cut beef tenderloin roast, seared and roasted to a tender medium-rare, served with a glossy homemade béarnaise laced with tarragon and chervil. Paired with crisp green beans sautéed in butter with shallots and a splash of balsamic vinegar, providing freshness and acidity to balance the richness of the dish. A classic French showstopper revisited with a fresh vegetable touch.
Ingredients
- 800 g trimmed center-cut beef tenderloin
- 800 g waxy potatoes
- 400 g haricots verts
- 260 g unsalted butter
- 2 tbsp extra-virgin olive oil
- 3 pieces shallots
- 4 tbsp white wine vinegar
- 6 tbsp dry white wine
- 1 tbsp balsamic vinegar
- 4 pieces egg yolks
- 1 bunch fresh tarragon
- 0.5 bunches fresh chervil
- 1 tsp black peppercorns
- to taste fine sea salt
- to taste ground black pepper
- 1 pinch cayenne pepper
- assez pour couvrir les pommes de terre water
Method
- Bring the beef tenderloin to room temperature, pat thoroughly dry with paper towels, season generously with salt, and let rest until no longer cold to the touch.
- Peel the potatoes, cut or turn into even large chunks if desired, and place in a pot of cold salted water. Bring to a boil and cook until a paring knife pierces the center with slight resistance.
- Drain the potatoes and pat dry, then brown gently in butter in a skillet until golden, meltingly tender inside, and crisp along the edges. Keep warm.
- Make the béarnaise reduction: simmer the minced shallots (reserving one for the green beans) with the white wine vinegar, dry white wine, crushed peppercorns, and tarragon stems until reduced to a syrupy, fragrant base; strain through a fine-mesh sieve and let cool slightly.
- Sear the châteaubriand in a very hot skillet with olive oil and a knob of butter, turning on all sides until an even, deep golden-brown crust forms.
- Finish cooking in a hot oven or over low heat covered, basting frequently with pan juices, until springy to the touch and medium-rare in the center; transfer to a carving board and tent loosely with foil to let the juices redistribute.
- Meanwhile, trim the green beans, blanch for 3 minutes in a large pot of boiling salted water, then immediately shock in an ice water bath. Drain well.
- Melt a pat of butter in a skillet, add the remaining minced shallot, and sweat without browning, then toss in the green beans. Sauté over high heat for 2 minutes, deglaze with the balsamic vinegar, and season with salt, black pepper, and a pinch of cayenne. Stir in chopped tarragon and keep warm.
- Whisk the béarnaise over a gentle double boiler: beat the egg yolks with the warm reduction until thick and ribbon-like, then slowly drizzle in the melted butter in a thin stream until emulsified, glossy, and thick enough to coat the back of a spoon. Add a pinch of cayenne if desired.
- Off the heat, fold in the chopped tarragon and chervil, adjust seasoning with salt and pepper, and keep warm without letting the sauce boil.
- Slice the châteaubriand into thick medallions, serve alongside the browned potatoes and green beans, spoon béarnaise over the top, and pass the remaining sauce at the table.
Nutrition
Per serving
- Energy
- 718.7 kcal
- Protein
- 35.73 g
- Carbohydrate
- 28.85 g
- Fat
- 51.37 g
- Fibre
- 4.39 g
- Calcium
- 64.43 mg
- Iron
- 1.84 mg
- Magnesium
- 20.51 mg