Recipe: Perfect Chateaubriand Steak with delicious Bearnaise Sauce

Chateaubriand Steak with delicious Bearnaise Sauce. Try this Chateaubriand with Bearnaise Sauce recipe, or contribute your own. Sprinkle steaks lightly with salt and pepper. To make the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.

Recipe: chateaubriand and béarnaise sauce I think Spring is trying to barge in on our Colorado winter. In fact, it's practically sitting on our faces. Make the Béarnaise sauce first because you want it ready to serve as soon as the steak is carved. You can have Chateaubriand Steak with delicious Bearnaise Sauce using 13 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Chateaubriand Steak with delicious Bearnaise Sauce

1. You need 500 g of veal filet.
2. It's 2 cloves of garlic.
3. Prepare 2 tablespoons of olive oil.
4. You need 1 teaspoon of salt.
5. You need of For the Bearnaise sauce:.
6. Prepare 3 of egg yolks.
7. It's 5 of scallions.
8. Prepare 100 g of butter.
9. You need 7 tablespoons of white vinegar.
10. Prepare 1/4 of parsley, finely chopped.
11. It's 1/4 of tarragon, finely chopped.
12. You need 1 teaspoon of peppercorn.
13. It's of salt to taste.

I recall trying to make this sauce once in graduate school to. Great recipe for Chateaubriand Steak with delicious Bearnaise Sauce. A French steak recipe prepared with bearnaise sauce. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband.

Chateaubriand Steak with delicious Bearnaise Sauce instructions

1. To prepare the béarnaise sauce:.
2. Pour the white vinegar in a pan. Add in the scallions, parsley and tarragon and stir constantly over low heat for about 10 minutes, until the liquid reduces approximately to 3 tablespoons..
3. In another pan, heat the butter over low flame until it is melted..
4. In a third pan, place the egg yolks and strain the scallions mixture over them through a fine sieve. Press with a spoon to extract as much liquid as possible. Discard the strained herbs. Flavor with salt and pepper..
5. Place the pan in a double boiler containing simmering water. Stir constantly the sauce until it begins to thicken, remove the pan and turn off the heat..
6. Slowly add in the melted butter and pinches of chopped tarragon. Stir well and pour the béarnaise sauce in a serving bowl.
7. To prepare the chateaubriand steak:.
8. Preheat the oven to 260C..
9. Place the garlic in a small bowl and sprinkle it with salt. Crush the garlic, add in the peppercorn and 1 tablespoon of oil..
10. Brush the veal filet with the garlic mixture and let it marinate for 30 minutes..
11. Heat the remaining oil in an ovenproof pan over medium flame. Cook the veal filet in the pan until both sides turn brown..
12. Transfer the pan to the oven and bake for about 10 minutes, until the meat is well done. If you like rare meat, bake for less time in the oven..
13. Remove from oven and place in large plate and cover with aluminum foil. Then allow t rest for 15 minutes..
14. To serve, place the veal filet on individual serving plates and pour over the béarnaise sauce..

We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Served with a delicious homemade Bearnaise sauce, for a special meal. It's perfectly sized "for two" and always a special treat! Top it with homemade Bearnaise Sauce and it's a little bit of heaven.