Chateaubriand

Name: Chateaubriand
Cook time: 65 min
Total time: 65 min
Yield: 2 servings
Cuisine: French
Ingredients: 600g Center-Cut Beef Tenderloin (Chateaubriand Roast); 1 tbsp Neutral Oil; 30g Unsalted Butter; 2 sprigs of Thyme; 2 cloves of Garlic, lightly crushed; 3 Egg Yolks; 150g Clarified Butter, warm (about 160 ml); 2 tbsp White Wine Vinegar; 1 tbsp Dry White Wine; 1 small Shallots, very finely minced (about 1 tbsp); 7 Black Peppercorns, lightly crushed; 2 tbsp Tarragon, fresh, chopped (plus a few stems for the reduction); 1 tbsp Chervil, fresh, chopped (optional but traditional); 1 tbsp Water; 1 tsp Lemon Juice, optional, to balance; 500g Waxy Potatoes, about 6 small, trimmed into oval "château" shapes; 1 tbsp Neutral Oil; 30g Unsalted Butter; 1 tbsp Flat-Leaf Parsley, finely chopped (optional); 1 bunch of Watercress; 1 pinch of Salt; Some Kosher Salt, to season; Some Pepper (Black), freshly ground, to season; Some Salt; Some Pepper (Black), freshly ground

Classic Chateaubriand: a lavish, tender center-cut beef roast seared to a caramelized crust and finished in the oven, served with a silky Béarnaise and crisp, herb-flecked potatoes. Bright watercress and lemon lift the rich beef and sauce for a balanced, celebratory main course perfect for special dinners.

Classic Chateaubriand: a lavish, tender center-cut beef roast seared to a caramelized crust and finished in the oven, served with ... Show more

Traditional French Recipe

Health Grade

B · Healthy

Rating

4.0

Time

1 hr

Price

6,20 €

Calories

1867 kcal

gluten free

high protein

low carb

low sodium

Method

Prep the ingredients

Rinse and dry the waxy potatoes and watercress. Trim the potatoes into neat oval château shapes. Finely mince the shallot, lightly crush the black peppercorns, and chop the tarragon leaves, keeping a few stems aside for the sauce reduction; chop the chervil and flat-leaf parsley as well. Pat the Chateaubriand roast dry and let it sit at room temperature while you get everything else ready.

Reduce the sauce base

In a small saucepan, combine the white wine vinegar, dry white wine, water, the minced shallot, the crushed black peppercorns, and the reserved tarragon stems. Simmer over medium heat until the liquid is reduced to about 1 tablespoon and smells sharp and herbaceous, then strain out the solids and let the reduction cool for 5 minutes.

Roast the potatoes

Heat the oven to 425° F. Toss the waxy potatoes with 1 tbsp of the neutral oil, a good pinch of salt, and pepper, then spread them on a hot baking sheet in one layer. Roast for 20 minutes, turn them over, dot them with 30 g of the unsalted butter, and roast for 10 to 15 minutes more until the outsides are deep golden and the centers are tender. Finish with the chopped flat-leaf parsley and keep them warm.

Sear the beef

When the potatoes have about 15 minutes left, season the Chateaubriand roast all over with kosher salt and freshly ground black pepper. Heat a heavy skillet over medium-high with the remaining 1 tbsp of the neutral oil and 30 g of the unsalted butter, then add the thyme and garlic. Sear the beef for 3 minutes on the first side and 3 minutes on the second, until a deep brown crust forms, then brown the narrow ends and spoon the butter over the meat as it cooks. Transfer it to a baking sheet.

Roast and rest

Slide the beef into the oven and roast until the center reaches 125° F for medium-rare, usually 10 to 15 minutes. Remove it, tent it loosely with foil, and rest for 10 minutes so the juices settle.

Finish the Béarnaise

Set a heatproof bowl over a saucepan of barely simmering water; do not let the bowl touch the water. Whisk the cooled reduction with the egg yolks until pale and thick enough to coat the back of a spoon, then slowly drizzle in the warm clarified butter, whisking constantly until the sauce is glossy and emulsified. Stir in the chopped tarragon, chervil, a few drops of lemon juice, and a pinch of salt. Hold it warm off the heat while you plate the beef and potatoes.

Plate and serve

Slice the beef across the grain into thick medallions, arrange the château potatoes alongside, and spoon the Béarnaise over or beside the meat. Tuck the watercress around the plate and serve immediately while everything is hot.