Chateaubriand with Bearnaise Sauce and Chateau Potatoes

Name: Chateaubriand with Bearnaise Sauce and Chateau Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Cuisine: french
Ingredients: 10 peppercorns, crushed; 2 tablespoons finely chopped shallots; 1 tablespoon chopped tarragon; 1 tablespoon water; 3 egg yolks; 1 cup unsalted butter, melted; 1 tablespoon finely chopped parsley leaves; 1 whole beef tenderloin, 5 pounds or under, trimmed; 2 tablespoons butter; Salt; Freshly ground black pepper; 8 tablespoons butter; 20 tourneed small white potatoes; 1 tablespoon finely chopped parsley; For the Sauce:; 3 tablespoons white vinegar; 3 tablespoons white wine

Getting reviews...

Total: 1 hr

Prep: 15 min
Cook: 45 min

Total: 1 hr

Prep: 15 min
Cook: 45 min

Ingredients

10 peppercorns, crushed

2 tablespoons finely chopped shallots

1 tablespoon chopped tarragon

1 tablespoon water

3 egg yolks

1 cup unsalted butter, melted

1 tablespoon finely chopped parsley leaves

1 whole beef tenderloin, 5 pounds or under, trimmed

2 tablespoons butter

Salt

Freshly ground black pepper

8 tablespoons butter

20 tourneed small white potatoes

1 tablespoon finely chopped parsley

For the Sauce:

3 tablespoons white vinegar

3 tablespoons white wine

Directions

Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999