Chateaubriand With Bearnaise Sauce

As you all know, I am a true foodie, and I love all kinds of foods. I tend to go towards more of the modern fusions, particularly if they have a spicy kick to them, but every now and then, I go back to the classics. Just like with artists of all kinds, and I do believe chefs fall into the artist category too, you have to know the basics before you can re-create something into a different style. I went back into classic mode when I made my Chateaubriand, complete with a delicious bearnaise sauce.

“Chateaubriand, also known as filet mignon, most often refers to the center-most indulgent portion of the beef tenderloin. The meat from this region is almost silky meat”. (p. 80 All About Roasting – A New Approach to a Classic Art, by Molly Stevens)

The Chateaubriand, a dish named after the French writer and statesman François-René de Chateaubriand, is a thick cut of beef tenderloin, traditionally cooked and served with a sauce, usually a bearnaise sauce, and is believed to have been created by Chateaubriand’s personal chef, Montmireil, in the early 19th century. The chateaubriand is a fillet mignon roast and a truly magnificent cut of meat renowned for its decadent and tender bite. This highly-prized cut of beef is cut from the tenderloin and has often been referred to by several names: the fillet mignon roast, a tenderloin roast, or a beef tenderloin.

I must have been channeling the traditionalists when I prepared my chateaubriand, because I even served it with the traditional side dishes too. 🙂 It is typically served for two and is often grilled or broiled, cooked rare or medium-rare, and accompanied by roasted potatoes, asparagus, and red wine. This is exactly what I did too. Imagine that?! Stranger things have happened. 🙂

Chateaubriand with Bearnaise Sauce

Start off with a tender roast about 2 1/2-3 lbs in size. Season generously with coarse salt and fresh ground black pepper on both sides and let rest in the refrigerator for at least 4-5 hours, or more if you can.

When ready to cook the meat, preheat the oven to about 400* F or 218*C, then get a large skillet VERY hot, and add olive oil and butter. Cook the meat for about 3-4 minutes per side to get a nice crust all around.

When the meat is nicely crusted all over, place it in the oven for about 25-30 minutes, to cook to a delicious medium rare, or an internal temperature of about 125-130*F or 52-57* C.

While the steak is in the oven, prepare the bearnaise sauce. A bearnaise sauce is in the same family as a Hollandaise Sauce, only it has minced shallots, white vinegar, white wine and tarragon added as well.

Bearnaise Sauce

Timing and proper whisking technique is key to making a good Hollandaise or bearnaise sauce. You have to add everything at the right temperature, while whisking the whole time to make sure your egg yolks don’t scramble in the process.

1/4 cup minced shallots

1/4 dry white wine

1/4 cup champagne or white wine vinegar

fresh ground black pepper

2-3 tsp dried tarragon and 3-4 fresh tarragon sprigs

1 1/2 sticks melted butter

2 egg yolks

salt to taste

Combine the shallots, white wine, white wine vinegar and the dried tarragon in a small pan. Bring to a simmer and continue to cook until most of the liquid has evaporated and there is only about 2 TBSP of liquid left. Add the fresh tarragon right at the very end of the cooking process.

Whisk the egg yolks. There are various methods of combining everything together, and all work just fine. I mixed my shallot mixture with the melted butter, then tempered it all into my eggs, while whisking it all together at the same time. I prefer my sauce in the rustic style, so I actually like to keep my shallots in the mix. The classic way though is to strain them so you have a smooth sauce. Both are fine. It is just a matter of personal preference. I also added a bit more pepper to the mix as well.

If you are confident enough in your skills, you can whisk everything together directly on the stove, over the heat. This is what I do. If not, you can use a double boiler and place the egg mixture over the boiling water while whisking in the butter mixture. You want a delicate, smooth, creamy, buttery sauce WITHOUT scrambling the eggs.

When the meat and the sauce are done, spoon the sauce over the meat and serve. The meat will be so tender and will just melt in your mouth. It will be like pure velvet to the mouth and to the senses. Serve with a red wine and enjoy. I served it with our very own Pinot Noir that we just made and bottled. Bon Appetite!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.