Chateaubriand Steak with delicious Bearnaise Sauce. 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.
When served in France, Châteaubriand will always be accompanied by a sauce – most often either a traditional red wine sauce or Béarnaise sauce. Melt a tiny bit of butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper and stir to coat.
Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, chateaubriand steak with delicious bearnaise sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Chateaubriand Steak with delicious Bearnaise Sauce is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Chateaubriand Steak with delicious Bearnaise Sauce is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chateaubriand steak with delicious bearnaise sauce using 13 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Chateaubriand Steak with delicious Bearnaise Sauce:
- {Make ready 500 g of veal filet.
- {Take 2 cloves of garlic.
- {Take 2 tablespoons of olive oil.
- {Make ready 1 teaspoon of salt.
- {Get of For the Bearnaise sauce:.
- {Prepare 3 of egg yolks.
- {Make ready 5 of scallions.
- {Take 100 g of butter.
- {Get 7 tablespoons of white vinegar.
- {Make ready 1/4 of parsley, finely chopped.
- {Get 1/4 of tarragon, finely chopped.
- {Take 1 teaspoon of peppercorn.
- {Take of salt to taste.
For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. In a steady stream, add the butter until the sauce thickens. A French steak recipe prepared with bearnaise sauce.
Steps to make Chateaubriand Steak with delicious Bearnaise Sauce:
- To prepare the béarnaise sauce:.
- Pour the white vinegar in a pan. Add in the scallions, parsley and tarragon and stir constantly over low heat for about 10 minutes, until the liquid reduces approximately to 3 tablespoons..
- In another pan, heat the butter over low flame until it is melted..
- In a third pan, place the egg yolks and strain the scallions mixture over them through a fine sieve. Press with a spoon to extract as much liquid as possible. Discard the strained herbs. Flavor with salt and pepper..
- Place the pan in a double boiler containing simmering water. Stir constantly the sauce until it begins to thicken, remove the pan and turn off the heat..
- Slowly add in the melted butter and pinches of chopped tarragon. Stir well and pour the béarnaise sauce in a serving bowl.
- To prepare the chateaubriand steak:.
- Preheat the oven to 260C..
- Place the garlic in a small bowl and sprinkle it with salt. Crush the garlic, add in the peppercorn and 1 tablespoon of oil..
- Brush the veal filet with the garlic mixture and let it marinate for 30 minutes..
- Heat the remaining oil in an ovenproof pan over medium flame. Cook the veal filet in the pan until both sides turn brown..
- Transfer the pan to the oven and bake for about 10 minutes, until the meat is well done. If you like rare meat, bake for less time in the oven..
- Remove from oven and place in large plate and cover with aluminum foil. Then allow t rest for 15 minutes..
- To serve, place the veal filet on individual serving plates and pour over the béarnaise sauce..
Many think of chateaubriand, as a cut of meat but it is not. It is a recipe that most food historians cannot agree on. The meaning of the French term chateaubriand can be confusing. Depending on whom you ask, it can either refer to a cut of steak or the method of roasting a beef tenderloin. Despite this confusion, rest assured that when you order a chateaubriand from a French restaurant menu, you will receive a beautiful center-cut piece of beef tenderloin (usually enough to serve two), along with a classic.
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