Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chateaubriand steak with delicious bearnaise sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Place the garlic in a small bowl and sprinkle it with salt. 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.
Chateaubriand Steak with delicious Bearnaise Sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Chateaubriand Steak with delicious Bearnaise Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chateaubriand steak with delicious bearnaise sauce using 13 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Chateaubriand Steak with delicious Bearnaise Sauce:
- Make ready veal filet
- Get garlic
- Make ready olive oil
- Take salt
- Get For the Bearnaise sauce:
- Prepare egg yolks
- Get scallions
- Get butter
- Get white vinegar
- Get parsley, finely chopped
- Take tarragon, finely chopped
- Get peppercorn
- Make ready salt to taste
An over-safe probe type thermometer is needed to monitor beef temperature. Chateaubriand Steak with delicious Bearnaise Sauce. The steak is usually served with a side of roasted new potatoes or tiny chateau potatoes. Interestingly enough, Escoffier brought his recipes for chateaubriand steak, chateaubriand sauce and béarnaise sauce separately, letting the reader decide for oneself which sauce to use.
Instructions 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.
The steak is usually served with a side of roasted new potatoes or tiny chateau potatoes. Interestingly enough, Escoffier brought his recipes for chateaubriand steak, chateaubriand sauce and béarnaise sauce separately, letting the reader decide for oneself which sauce to use. Instructions Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat. A French steak recipe prepared with bearnaise sauce. Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
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