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Recipe : **** Chateaubriand And Lobster / Bearnaise Sauce

Chateaubriand And Lobster / Bearnaise Sauce
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Course:
Sauce

Practical information

  • Prep time
    15 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    15 min
  • Ready in
    45 min
  • Price
    High budget
  • Rate:
             
 
Chateaubriand, invented by the chef of the nineteenth-century French author Francois Chateaubriand, is classically prepared for two. Traditionally, Chateaubriand is served with bearnaise sauce and Chateau potatoes. Preparing the potatoes may seem like a lot of work, but this is a special meal for a special occasion, and well worth the extra effort./ tips: Chateaubriand steak is cut from the center of the tenderloin. It is usually cut to about 1-1/4 pounds, but we suggest a smaller cut, since we are including lobster tails for our special occasion menu. If possible, ask for 12 ounces to 1 pounds of center-cut tenderloin. Tarragon vinegar can be substituted for the fresh tarragon in the bearnaise sauce.
 

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dry white wine
  • 1 tablespoon minced shallots
  • 1 tablespoon minced tarragon
  • ½ teaspoons freshly squeezed lemon juice
  • ½ teaspoons minced chervil
  • 3 black peppercorns
  • 2 egg yolks
  • 130 ml melted butter

  • Recipe preparation steps

  • 1
    Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm.
  • 2
    Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream.
  • 3
    Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
  • Ready !