Print
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.

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