Chateaubriand sauce Bearnaise Recipe

 

Pre-heat the oven to 190°c

Start with the gastrique, the basis for the sauce. Sweat a chopped shallot in a tbsp butter. Deglaze with 50 ml tarragon vinegar and 50 ml white wine.

Add the stems of 5 sprigs of tarragon, 5 crushed black peppercorns and a pinch of salt in a small saucepan over medium-high heat. Bring to a rapid simmer and cook till the liquid has reduced by about 75%.

Set aside to cool for a few minutes, then strain into a small bowl, pressing the shallot mixture with the back of a spoon to squeeze out all of the liquid. You should have about 2 tablespoons. If you're short, just add a little water to make up the difference.

Season 700g chateaubriand liberally on all sides with salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a heavy, ovenproof skillet over medium-high heat. Add the beef and sear until lightly browned on all sides, turning with tongs as needed, about 3 minutes total.

Place the skillet in the oven and roast for 10 to 12 minutes, until an instant-read thermometer registers 48° for medium rare. Tent with foil and allow to rest for 10 minutes before carving to avoid blood loss.

Rinse and dry the saucepan and add 125g clarified butter. Melt completely over medium heat and set aside for 2 to 3 minutes. 

Place 2 cm of water in a saucepan and bring to a simmer over medium heat. Find a stainless steel bowl that will fit over the simmering water without actually touching it during cooking. 

Place 2 egg yolks and 2 tbsp gastrique into the bowl and whisk together until blended. Set the bowl over the simmering water and whisk vigorously as the eggs thicken and increase in volume, scraping the sides frequently to keep the mixture cooking evenly. You must whisk continually until the eggs have thickened to the point where you can see thin ribbons form when you lift the whisk. This should take about 5 minutes

To finish the sauce, whisk in the warm melted butter in a very slow drizzle. The sauce will thicken and develop a glossy sheen. Add 2 tbsp of hacked chervil and tarragon leaves each. Finish with some cayenne pepper. 

Slice the meat, pour over the sauce and serve immediately.

Great with French fries.

from simple food, looking good
Chateaubriand sauce Bearnaise Recipe