Chateaubriand Steak with delicious Bearnaise Sauce
Chateaubriand Steak with delicious Bearnaise Sauce

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chateaubriand steak with delicious bearnaise sauce. One of my favorites. This time, I’m gonna 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 current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chateaubriand Steak with delicious Bearnaise Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.

Discover All Our Food For Spring and Sweet Treats Aplenty Here. Place the garlic in a small bowl and sprinkle it with salt. Remove from the oven and add the parsley. Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.

To get started with this particular recipe, we must first prepare a few components. You can cook chateaubriand steak with delicious bearnaise sauce using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Chateaubriand Steak with delicious Bearnaise Sauce:
  1. Get 500 g veal filet
  2. Make ready 2 cloves garlic
  3. Make ready 2 tablespoons olive oil
  4. Make ready 1 teaspoon salt
  5. Take For the Bearnaise sauce:
  6. Take 3 egg yolks
  7. Take 5 scallions
  8. Prepare 100 g butter
  9. Get 7 tablespoons white vinegar
  10. Make ready 1/4 parsley, finely chopped
  11. Make ready 1/4 tarragon, finely chopped
  12. Make ready 1 teaspoon peppercorn
  13. Prepare salt to taste

Instructions Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat. While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent. Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.

Steps to make Chateaubriand Steak with delicious Bearnaise Sauce:
  1. To prepare the béarnaise sauce:
  2. 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.
  3. In another pan, heat the butter over low flame until it is melted.
  4. 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.
  5. 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.
  6. Slowly add in the melted butter and pinches of chopped tarragon. Stir well and pour the béarnaise sauce in a serving bowl
  7. To prepare the chateaubriand steak:
  8. Preheat the oven to 260C.
  9. Place the garlic in a small bowl and sprinkle it with salt. Crush the garlic, add in the peppercorn and 1 tablespoon of oil.
  10. Brush the veal filet with the garlic mixture and let it marinate for 30 minutes.
  11. Heat the remaining oil in an ovenproof pan over medium flame. Cook the veal filet in the pan until both sides turn brown.
  12. 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.
  13. Remove from oven and place in large plate and cover with aluminum foil. Then allow t rest for 15 minutes.
  14. To serve, place the veal filet on individual serving plates and pour over the béarnaise sauce.

Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent. Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan. Continue boiling the sauce until it reduces by half. To make the Bearnaise sauce, melt the butter in a saucepan. Place the lemon juice and vinegar into another saucepan and bring to the boil.

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