Chateaubriand with béarnaise sauce and potatoes in tarragon
4 servings
90 minutes
Chateaubriand with béarnaise sauce and tarragon potatoes is a true masterpiece of French cuisine, combining refinement and richness of flavors. The history of this dish dates back to the 19th century when it became a symbol of aristocratic dinners. The beef tenderloin, juicy and tender, is seared to a golden crust and then roasted for perfect texture. Potatoes infused with the aroma of tarragon and butter add warmth and sophistication. The béarnaise sauce, made with champagne, white wine, and fresh tarragon, has a velvety consistency and refined flavor with a hint of acidity. This dish is perfect for a festive dinner where one wants to emphasize the luxury and elegance of French gastronomy.
1
Preheat the oven to 200 degrees.
2
Prepare Chateaubriand. Season the tenderloin with salt and pepper on all sides. Heat olive oil in a heavy skillet and sear the meat on all sides until browned, about 3-4 minutes total. Place the skillet with the meat in the oven and cook for 10-12 minutes. Then remove from the oven, wrap in foil, and let rest for 20 minutes before serving.
- Veal tenderloin: 500 g
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Prepare the potatoes. For this, line a baking sheet with parchment paper or foil.
4
Wash the potatoes thoroughly and dry them.
5
Melt 20 grams of butter in a large bowl in the microwave. Add the potatoes to the butter, season with salt and pepper, and stir to coat all the potatoes completely with the butter.
- Butter: 140 g
- Potato: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Place on a baking sheet and bake in the oven for 20-25 minutes, depending on the size of the potatoes.
7
Meanwhile, prepare the béarnaise sauce. To do this, mix champagne, wine, chopped shallots, and 3 tablespoons of chopped tarragon leaves in a small saucepan. Season with pepper and salt. Bring to a boil and cook for 6 to 8 minutes, or until the liquid is reduced by about 75%.
- Dry champagne: 0.3 glass
- Dry white wine: 0.3 glass
- Shallots: 1 piece
- Chopped tarragon leaves: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
8
Remove from heat and strain through a sieve, pressing down with the back of a spoon on the onion to extract all the juices. You should get about 2 tablespoons of sauce (if you have less, just add a little water).
9
In a clean pot, completely melt 100 grams of butter. Set aside for 2-3 minutes. Carefully remove the foam that has formed on the butter to help it mix better for the sauce.
- Butter: 140 g
10
Put water for a water bath. In a container that can later be placed in the water bath, mix the yolks and the champagne mixture with onions, and start whisking with a mixer. When the mixture becomes more homogeneous, place the bowl in the water bath and continue whisking until the mixture increases in volume — this will take about 5 minutes. Then, pour in melted butter in a thin stream. Mix well until homogeneous consistency.
- Egg yolk: 3 pieces
- Dry champagne: 0.3 glass
- Shallots: 1 piece
11
Melt the remaining butter, finely chop 2 tablespoons of tarragon leaves. Take the potatoes out of the oven and place them in a bowl with the butter and tarragon, mix well, and serve immediately with beef and sauce.
- Butter: 140 g
- Chopped tarragon leaves: 5 tablespoon