Steps to Make Homemade Chateaubriand Steak with delicious Bearnaise Sauce

Chateaubriand Steak with delicious Bearnaise Sauce. Place the garlic in a small bowl and sprinkle it with salt. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter.

Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true Interestingly enough, Escoffier brought his recipes for chateaubriand steak, chateaubriand sauce and béarnaise sauce separately, letting the reader. Chateaubriand Steak with delicious Bearnaise Sauce is one of the most well liked of current trending meals on earth. It's simple, it's quick, it tastes yummy.

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chateaubriand steak with delicious bearnaise sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chateaubriand Steak with delicious Bearnaise Sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Chateaubriand Steak with delicious Bearnaise Sauce is something that I’ve loved my entire life.

Place the garlic in a small bowl and sprinkle it with salt. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chateaubriand steak with delicious bearnaise sauce using 13 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Chateaubriand Steak with delicious Bearnaise Sauce:

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

It's enjoyed by millions every day. They're fine and they look fantastic. Chateaubriand Steak with delicious Bearnaise Sauce. Pour the white vinegar in a pan.

Instructions to make Chateaubriand Steak with delicious Bearnaise Sauce:

  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..

Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. When served in France, Châteaubriand will always be accompanied by a sauce – most often either a traditional red wine sauce or Béarnaise sauce. Strain into a bowl over a pan of boiling water, whisking in the egg yolks, then the melted butter until you have a smooth béarnaise. Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce; Slice the Chateaubriand, and dish up with the vegetables and sauce.

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