Chateaubriand with sauce Bearnaise

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt the butter slowly in a small bowl over a hot water bath, stirring nothing. Wash the meat and dab dry. Heat oil in a coated pan. Brown the meat in it all around for 3-4 minutes.

2. 2

   Season the meat with salt and pepper, place on a baking tray, pour over the roasting set and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 24-25 minutes until medium heat. Peel and finely dice the shallots.

3. 3

   Crush the peppercorns. Reduce white wine, shallots and peppercorns by half in a small pot. Meanwhile, wash the chervil and tarragon, except for a little to garnish, dab dry and pluck the leaves from the stalks.

4. 4

   Chop half of the leaves coarsely, the other half finely. Mix the coarsely chopped herbs with the wine reduction. Remove the pot from the stove and let it cool down. Take the meat out of the oven, place in Alufoli

5. 5

   Pour wine reduction through a sieve. Beat the egg yolks, lemon juice and wine reduction over a warm water bath until frothy. Pour butter, except for the whey, into another bowl. Add clarified butter, stirring vigorously, little by little, fold in finely chopped herbs and season to taste with salt, pepper and sugar.

6. 6

   Pour the sauce into a bowl and garnish with the remaining herbs. Steamed carrots tossed in butter taste good with it.

Nutrition Facts

KCAL
890 kcal

CARBS
1 g

FATS
71 g

PROTEINS
46 g