Chateaubriand with Béarnaise Sauce
Delight in a special occasion meal with Chateaubriand steak, served with Béarnaise sauce and chips. Perfectly cooked for a memorable dining experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.irishbeef.co.uk.
Cooking tools:
- Oven
- Heavy-based ovenproof frying pan
- Pan
- Saucepan
- Pitcher
- Liquidizer
- Blender
- Fine-mesh sieve
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Plate
- Tongs
- Kitchen timer
- Mixing bowl
- Spoon
- Whisk
- Microwave
- Stove
Ingredients
- 675 g (1¬? lb) thick end of a whole fillet (called the chateaubriand)
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 250g (9oz) unsalted butter
- 2 tbsp dry white wine
- 2 tbsp tarragon vinegar
- 2 tbsp chopped fresh tarragon
- 1 shallot, finely chopped
- ½ tsp ground white pepper
- 2 egg yolks
- ¼ lemon, pips removed
- 1 tbsp chopped fresh flat-leaf parsley
- pinch cayenne pepper
- sea salt and freshly-ground black pepper
- fresh watercress sprigs, to garnish
- chips, to serve
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