Description
This classic Chateaubriand recipe features a perfectly roasted center-cut beef tenderloin, seared to a golden crust and complemented by a rich, creamy béarnaise sauce. Ideal for an elegant dinner, this dish balances tender meat with the fresh herbaceous flavor of tarragon, making it a timeless favorite.
Ingredients
Scale
Beef and Seasoning
- 1 (1.5–2 lb) center-cut beef tenderloin (Chateaubriand cut)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- Salt and freshly ground black pepper, to taste
Béarnaise Sauce
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon, chopped (divided)
- 2 egg yolks
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the beef dry with paper towels and season generously with salt and freshly ground black pepper on all sides to enhance the natural flavors of the meat.
- Sear the Beef: Heat olive oil in a cast iron skillet or ovenproof pan over high heat until shimmering. Sear the beef tenderloin on all sides for about 2–3 minutes per side, creating a golden-brown crust that locks in juices.
- Baste with Butter and Herbs: Add unsalted butter, fresh thyme sprigs, and smashed garlic cloves to the pan. Tilt the pan and baste the beef continuously with the melted butter and aromatics for 1–2 minutes to infuse flavor.
- Roast in Oven: Transfer the skillet with the beef to the preheated oven. Roast until the internal temperature reaches 125°F (52°C) for medium-rare doneness, approximately 15–20 minutes depending on the thickness of the tenderloin.
- Rest the Meat: Remove the beef from the oven and tent loosely with aluminum foil. Let it rest for 10 minutes; this allows the juices to redistribute for a moist, tender result.
- Prepare Béarnaise Reduction: While the beef rests, combine white wine vinegar, dry white wine, finely chopped shallots, and half of the chopped fresh tarragon in a small saucepan. Simmer over medium heat until the mixture reduces by half, concentrating the flavors.
- Make Béarnaise Sauce Base: Strain the reduction into a heatproof bowl. Add egg yolks and place the bowl over a double boiler setup (bowl over simmering water). Whisk constantly until the mixture thickens and becomes creamy.
- Incorporate Butter and Finish Sauce: Slowly drizzle in the melted unsalted butter while continuously whisking until a smooth and velvety sauce forms. Stir in the remaining fresh tarragon and season with salt and freshly ground black pepper to taste.
- Serve: Slice the rested Chateaubriand tenderloin into thick medallions. Plate and serve immediately, accompanied by the freshly made béarnaise sauce and your choice of sides such as haricots verts, roasted potatoes, or carrots.
Notes
- Use a meat thermometer to ensure perfect medium-rare doneness for the beef.
- Resting the meat is crucial to maintain its juiciness.
- For a richer béarnaise sauce, use unsalted butter to control seasoning.
- Double boiler method prevents the eggs from scrambling while thickening the sauce.
- The béarnaise sauce can be made ahead and gently reheated before serving.
