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Chateaubriand with Bearnaise Sauce

Prep Time: 30 minutes || Cook Time: 40 minutes || Total: 70 Minutes
Servings: 4-6 || Yields:

Ingredients

  • 2 lbs. beef tenderloin
  • 3 tablespoons white wine vinegar
  • 1 tablespoon tarragon leaves
  • 1 tablespoon green onion
  • 1/8 teaspoon black pepper
  • 9 egg yolks
  • 3 sticks butter

Directions

  1. Sprinkle beef tenderloin with salt and broil 15-20 minutes per side.
  2. BEARNAISE SAUCE:
  3. Over high heat, heat white wine vinegar, tarragon leaves, 1 tablespoon green onion and 1/8 teaspoon pepper to a boil. Boil for about 7 minutes until vinegar is reduced to 1 tablespoon.
  4. Place pot over hot (not boiling) water; add 9 egg yolks an cook, stirring constantly with a wire whisk until slightly thickened.
  5. Add butter, 3 tablespoons at a time, beating constantly with whisk until melted.
  6. Serve immediately over beef tenderloin
Categories: Beef
Tags: Beef tenderloin