Description
Indulge in a classic French culinary experience with this exquisite Chateaubriand recipe. Tender, flavorful beef tenderloin served with a rich Béarnaise-style sauce – a perfect dish for a special occasion or romantic dinner.
Ingredients
Main Ingredients:
- 1 center-cut beef tenderloin roast (1 1/2 to 2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves (smashed)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper to taste
For the sauce (classic Béarnaise-style):
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped fresh tarragon (plus extra for garnish)
- 3 egg yolks
- 1/2 cup unsalted butter (melted)
- Salt and white pepper to taste
Instructions
- Prepare the Beef: Let the beef come to room temperature for 30–45 minutes. Preheat the oven to 425°F (220°C). Pat the tenderloin dry and season generously with salt and pepper.
- Sear the Beef: Heat olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the tenderloin for 2–3 minutes per side until deeply browned. Add butter, garlic, thyme, and rosemary to the pan and spoon the melted butter over the meat.
- Roast the Beef: Transfer the skillet to the oven and roast for 15–20 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare. Rest the meat for 10 minutes before slicing.
- Prepare the Sauce: Combine vinegar, wine, shallots, and tarragon in a saucepan. Simmer until reduced, then whisk with egg yolks and melted butter over double boiler until creamy.
- Serve: Slice the beef, serve with sauce, and optional sides like roasted potatoes or vegetables.
Notes
- Use high-quality tenderloin for best results.
- Always use a meat thermometer for precision cooking.
- The sauce can be made ahead and reheated gently.
- For a quicker option, consider using store-bought Béarnaise sauce.
