Chateaubriand:
3/4-1 lb. beef tenderloin
salt and pepper to taste
3 t. vegetable oil
Season the tenderloin with salt and pepper. Heat the oil in a heavy saute pan
for 30 seconds over medium heat. Add the tenderloin and cook for 7 minutes (for
medium-rare) turning the tenderloin every 1-2 minutes.
Bernaise Sauce:
2 T. dried tarragon
3/4 cup red wine vinegar
1 small shallot, diced
3 egg yolks
1 cup melted butter
juice of 1/2 lemon
pinch of salt
pinch of cayenne pepper
1/4 cup hot water
In a heavy saute pan, cook the tarragon, wine vinegar, and diced shallot over
medium heat for 10-15 minutes, or until the mixture becomes paste-like. Set
aside.
Mix together eggs, 1/8 cup hot water, lemon juice, salt and pepper and cook
in a double boiler until the mixture reaches the consistency of mayonnaise.
Remove from heat. Add the melted butter slowly, stirring continuously. If the
mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add
the tarragon-wine vinegar-shallot mixture and blend well.
Serve the Bearnaise Sauce over thinly sliced tenderloin with boiled baby
potatoes and asparagus tips.
Add comment