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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chateaubriand steak with delicious bearnaise sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chateaubriand Steak with delicious Bearnaise Sauce is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chateaubriand Steak with delicious Bearnaise Sauce is something that I have loved my entire life.

Chateaubriand steak makes a luxury dinner just for two. 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.

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

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

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

In fact, it's practically sitting on our faces. Make the Béarnaise sauce first because you want it ready to serve as soon as the steak is carved. I recall trying to make this sauce once in graduate school to. (Redirected from Chateaubriand steak). Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.

Instructions 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.

Our delicious Chateaubriand steak, served with handcut chips, air fried tomatoes, field mushrooms, béarnaise and peppercorn sauce. Served with a delicious homemade Bearnaise sauce, for a special meal. Perfectly cooked Chateaubriand every time using the Reverse-Sear method of cooking. Recipe: chateaubriand and béarnaise sauce I think Spring is trying to barge in on our Colorado winter. In fact, it's practically sitting on our faces. · A highly versatile creamy Mushroom Sauce for steak, chicken, pork chops and other seared proteins.

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