CHATEAUBRIAND WITH BEARNAISE SAUCE

Ingredients:

1 Beef Tenderloin for 2 (approx. 1-1/2 lbs.)
2 tsp Avacado oil
To Taste Kosher salt and freshly ground black pepper

Blender Bearnaise Sauce:

2 Tbs Tarragon leaves, chopped and divided
1 each shallots, minced
¼ cup white wine vinegar
½ cup dry white wine
3 egg yolks
1-1/2 stick butter, melted
Pinch Salt

Directions:

Pull the tenderloin from the fridge, unwrap and let the beef come to room temperature, approx. 1 hour.

Drizzle beef tenderloin with avocado oil and season well with kosher salt and black pepper. Place a large cast-iron skillet over medium-high heat on the stove top and sear tenderloin on all 4 sides. Place the whole pan in the oven and roast the tenderloin for 10-15 minutes (depending on how thick your tenderloin is). An internal thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare.

Remove from the oven and tent with foil while you let it rest for 10 minutes before slicing.

Blender Bearnaise Sauce:

In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced to about 2 tablespoons of liquid. Strain liquid into a blender pressing out the excess liquid from the shallots and tarragon. Set aside to cool.

Blend yolks and tarragon reduction together. With the blender running on low, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining fresh tarragon, season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.

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