Chateaubriand with Bearnaise Sauce

2 chefs marked this Chateaubriand with Bearnaise Sauce recipe as Favorite
Recipe look good to you?     

Chateaubriand with Bearnaise Sauce Ingredients

2 2" thick by about 5" wide	1/2 Ladle white vinegar
2 Slabs of bacon	1/2 lb Butter
Salt; pepper	2 Shallots; chopped
Oil	2 Parsley stems
BEARNAISE SAUCE	1 tb Dried or fresh tarragon
1 Ladle dry white wine	Salt and white pepper; to

Instructions for Chateaubriand with Bearnaise Sauce

Wrap a long slab of bacon around each steak. Season with a little freshly ground pepper. Dont add salt yet. Heat about 1" of oil in a pan ( I like to add 1 tsp butter as well). Fry the steaks in the oil just until brown ( about 2 to 3 minutes on each side) Season with salt.Rmove bacon For medium rare place steaks in a 400 oven for another 4 minutes. BEARNAISE SAUCE: 1. Place wine and herbs in a saucepan and reduce over low heat to 1 tablespoon. 2. Strain liquid back into saucepan. 3. Divide butter into teaspoons portions. 4. Place saucepan in bain marie and whisk until it just begins to slightly thicken. Start incorporating butter, whipping or stirring with a wooden spoon, a teaspoon at a time after each portion has been incorporated. Toward the end you may add larger portions. Until sauce is thick like a very firm mayonnaise. 5. May be done up to half an hour before serving. 6. Do not reheat. Serving Ideas : Serve with steak and dauphine potatoes NOTES : If sauce becomes too thick add a teaspoon water. If sauce breaks, stir in 1 teaspoon milk and stir vigorously. Recipe by Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky on Dec 29, 1997

Main Ingredient: TeaCuisine: Uncategorized

More like this...

Chateaubriand with Bearnaise Sauce

Chateaubriand with Artichokes And Bearnaise Sauce

Chateaubriand Sauce

Chateaubriand with Marchand De Vin Sauce