Chateaubriand Steak with delicious Bearnaise Sauce. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Order Your Chateaubriand Steak Today & Save! Season the beef with salt and pepper.

Pour the white vinegar in a pan. Melt a tiny bit of butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper and stir to coat. You can have Chateaubriand Steak with delicious Bearnaise Sauce using 13 ingredients and 14 steps. Here is how you cook that.

Ingredients of Chateaubriand Steak with delicious Bearnaise Sauce

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

Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat. The origin of the French term Chateaubriand can be confusing. Depending on whom you ask, it can either refer to a cut of steak or the method of roasting a beef tenderloin. Despite this confusion, rest assured that when you order a Chateaubriand from a French restaurant menu, you will receive a beautiful center-cut piece of beef tenderloin (usually enough to serve two), along with a classic red.

Chateaubriand Steak with delicious Bearnaise Sauce step by step

To prepare the béarnaise sauce:.
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..
In another pan, heat the butter over low flame until it is melted..
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..
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..
Slowly add in the melted butter and pinches of chopped tarragon. Stir well and pour the béarnaise sauce in a serving bowl.
To prepare the chateaubriand steak:.
Preheat the oven to 260C..
Place the garlic in a small bowl and sprinkle it with salt. Crush the garlic, add in the peppercorn and 1 tablespoon of oil..
Brush the veal filet with the garlic mixture and let it marinate for 30 minutes..
Heat the remaining oil in an ovenproof pan over medium flame. Cook the veal filet in the pan until both sides turn brown..
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..
Remove from oven and place in large plate and cover with aluminum foil. Then allow t rest for 15 minutes..
To serve, place the veal filet on individual serving plates and pour over the béarnaise sauce..

Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or propping against a potato, shifting meat so entire edge gets browned. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. In a steady stream, add the butter until the sauce thickens.