Chateaubriand Classic, with Bearnaise Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef fillet (s), best quality, from the upper middle piece
- Sea salt, (Fleur de Sel)
- 50 ml vinegar, (white wine vinegar)
- 100 ml white wine
- 0.5 ½ bunch tarragon, finely chopped
- 0.5 ½ bunch chervil, finely chopped
- 1 shallot (s), roughly chopped
- 250 g butter, clarified
- 3 egg yolks
- 0.5 ½ bunch parsley, smooth, very finely chopped
- 1 tablespoon butter, soft
- salt and pepper
Print Recipe
Pin Recipe Instructions
- This is not a recipe for fake fillet. Only the order of the cooking method has been reversed. The fillet doesn`t just have to be real, it has to be of exceptional quality and cleanly pared.
- Take the meat out of the refrigerator about 2 hours before preparation so that it warms up to room temperature. Preheat the oven to 120 ° and place a flat dish on which the meat will later be placed in it. The temperature must never be higher and the oven must be able to hold it.
- Then you bring the meat into shape, possibly with kitchen twine, and rub it completely with the soft butter. Now you put it on this mold for 35-40 minutes and turn it every 10 minutes. You can now prepare the side dishes and the sauce.
- For the sauce, reduce the wine and vinegar with the herbs and shallot to 1/3 of the amount, pour through a sieve and set aside the stock. Carefully whip the egg yolks in a water bath until frothy. The water shouldn`t touch the pot and shouldn`t boil. Now slowly pour in the previously clarified butter in a fine stream, beating with the whisk until you have a thick mass. Now slowly add the wine-vinegar reduction, beating more and more, season with salt and pepper and stir in the parsley. Arrange the whole thing in such a way that the cooking time of the fillet in the oven is now over.
- Remove the fillet and quickly fry it on all sides in foaming butter, sprinkle with fleur de sel and a little pepper and serve immediately with the bearnaise.
- Duchess potatoes and fine vegetables such as green beans and asparagus could be served as side dishes. But why not serve curry lentils with it?
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