Chateaubriand with Bearnaise Sauce with Chateau Potatoes
Elevate your next dinner with the luxurious Chateaubriand with Béarnaise Sauce and Chateau Potatoes, a classic French recipe that exudes sophistication and flavor. This dish features a perfectly seared and oven-roasted center-cut beef tenderloin, its buttery texture complemented by a velvety homemade Béarnaise sauce infused with the aromatic essence of tarragon and shallots. Paired with golden, thyme-roasted Chateau potatoes shaped into elegant ovals, this recipe is a feast for both the eyes and the palate. Perfect for special occasions, this impressive meal comes together in just over an hour, making it ideal for a memorable date night or a celebratory dinner. Serve this masterpiece with a garnish of fresh tarragon for the ultimate French bistro experience at home.
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Recipe Information
Ingredients
- 700 grams beef tenderloin (center-cut, trimmed)
- 2 tablespoons olive oil
- 40 grams unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 600 grams yukon gold potatoes
- 4 thyme sprigs
- 2 shallots (finely chopped)
- 60 ml white wine
- 30 ml white wine vinegar
- 3 egg yolks
- 120 ml clarified butter (warm)
- 2 tablespoons tarragon leaves (finely chopped), plus more for garnish
Instructions
Preheat your oven to 200°C (400°F).
Start by preparing the potatoes. Peel the Yukon Gold potatoes and shape them into uniform-sized ovals using a paring knife. This will create the classic chateau potato shape.
Heat 2 tablespoons of olive oil and 20 grams of butter in a large skillet over medium-high heat. Add the potatoes and cook until lightly golden on all sides, about 5 minutes.
Transfer the potatoes to a roasting pan, season with 1/2 teaspoon of kosher salt, add the thyme sprigs, and roast in the preheated oven for 30-35 minutes, turning halfway through, until tender and golden.
For the Chateaubriand, season the beef tenderloin on all sides with the remaining 1/2 teaspoon of salt and the black pepper.
Heat the remaining butter in an ovenproof skillet over medium-high heat. Sear the beef until well browned on all sides, about 8 minutes total.
Transfer the skillet to the oven and roast the meat for 15-20 minutes, or until it reaches an internal temperature of 52°C (125°F) for medium-rare. Remove from the oven, cover loosely with foil, and let rest for 10 minutes.
While the meat rests, make the Béarnaise sauce. Combine the shallots, white wine, white wine vinegar, and half the chopped tarragon in a small saucepan. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Strain and let cool slightly.
In a heatproof bowl, whisk the egg yolks with the reduced liquid. Place the bowl over a saucepan of simmering water (bain-marie), making sure the bottom of the bowl does not touch the water.
Whisk constantly until the mixture thickens and becomes pale yellow. Slowly drizzle in the warm clarified butter, whisking continuously, until the sauce thickens to a creamy consistency.
Stir in the remaining chopped tarragon and season with a pinch of salt to taste.
Slice the rested Chateaubriand into thick medallions. Serve alongside the roasted Chateau potatoes and top the beef with a generous spoonful of Béarnaise sauce. Garnish with additional tarragon leaves and serve immediately.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.9 g | 360% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1440 mg | 480% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 5.6 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 269 mg | 21% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5012 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
