A thick center-cut beef tenderloin, seared then roasted just pink, served with a glossy homemade tarragon and chervil béarnaise. A generous French fine-dining classic that is entirely doable at home.
Ingredients
- 800 g trimmed center-cut beef tenderloin
- 800 g waxy potatoes
- 260 g unsalted butter
- 2 tbsp neutral oil
- 2 pieces shallots
- 4 tbsp white wine vinegar
- 6 tbsp dry white wine
- 4 pieces egg yolks
- 1 bunch fresh tarragon
- 0.5 bunches fresh chervil
- 1 tsp black peppercorns
- to taste fine salt
- to taste ground black pepper
- assez pour couvrir les pommes de terre water
Method
- Take the beef tenderloin out to room temperature, pat it dry carefully, salt it and let it relax until it is no longer cold to the touch.
- Peel the potatoes, turn them into large even pieces if you like, then start them in cold salted water until the tip of a knife enters with slight resistance.
- Drain the potatoes, dry them, then brown them gently in butter in a sauté pan until they are golden, melting in the center and crispy on the edges.
- Prepare the béarnaise reduction: simmer the minced shallots with the vinegar, white wine, crushed peppercorns and tarragon stems, until you get a syrupy and highly fragrant base; strain, then let cool slightly.
- Sear the châteaubriand in a very hot skillet with the oil and a little butter, turning it on all sides until you get an even, brown crust.
- Finish cooking in a hot oven or over low heat covered, basting often, until the meat yields slightly to the touch and is pink in the center; let it rest under a loose piece of foil while the juices redistribute.
- Mount the béarnaise over a gentle water bath: whisk the yolks with the warm reduction until the mixture thickens and leaves trails, then gradually incorporate the melted butter until you get a thick, glossy sauce.
- Off the heat, add the chopped tarragon and chervil, adjust the salt and pepper, then keep the sauce warm without letting it boil.
- Slice the châteaubriand into thick medallions, serve with the golden potatoes and nap with béarnaise, serving the rest of the sauce on the side.
Nutrition
Per serving
- Energy
- 1042.8 kcal
- Protein
- 51.69 g
- Carbohydrate
- 35.53 g
- Fat
- 76.83 g
- Fibre
- 3.72 g
- Calcium
- 46.56 mg
- Iron
- 1.68 mg
- Magnesium
- 8.56 mg
