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Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, chateaubriand steak with delicious bearnaise sauce. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chateaubriand Steak with delicious Bearnaise Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Chateaubriand Steak with delicious Bearnaise Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

Pour the white vinegar in a pan. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side.

To begin with this particular recipe, we must first prepare a few components. You can cook chateaubriand steak with delicious bearnaise sauce using 13 ingredients and 14 steps. Here is how you can achieve it.

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

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

Chateaubriand Steak with delicious Bearnaise Sauce. Pour the white vinegar in a pan. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter.

Steps 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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