Chateaubriand Steak with delicious Bearnaise Sauce. Fill Your Cart With Color today! Place the garlic in a small bowl and sprinkle it with salt. Remove from the oven and add the parsley.
For the Bearnaise Sauce: Melt a tiny bit of butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper and stir to coat. A French steak recipe prepared with bearnaise sauce.
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Fill Your Cart With Color today! Place the garlic in a small bowl and sprinkle it with salt. Remove from the oven and add the parsley.
To begin with this particular recipe, we must first prepare a few components. You can cook chateaubriand steak with delicious bearnaise sauce using 13 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chateaubriand Steak with delicious Bearnaise Sauce:
- Prepare of veal filet.
- Prepare of garlic.
- You need of olive oil.
- It’s of salt.
- It’s of For the Bearnaise sauce:.
- It’s of egg yolks.
- You need of scallions.
- Prepare of butter.
- Get of white vinegar.
- Prepare of parsley, finely chopped.
- You need of tarragon, finely chopped.
- Take of peppercorn.
- Take of salt to taste.
Remove from fire, let it cool for a little, and add the egg yolks. Put the shallots, thyme, bay leaf, mushrooms and wine into a pan and reduce almost entirely. Strain and whisk in the maitre d hotel butter until the sauce thickens. Put the sauce in a bowl over warm water until ready to serve.
step by step to make Chateaubriand Steak with delicious Bearnaise Sauce:
- To prepare the béarnaise sauce:.
- 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..
- In another pan, heat the butter over low flame until it is melted..
- 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..
- 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..
- Slowly add in the melted butter and pinches of chopped tarragon. Stir well and pour the béarnaise sauce in a serving bowl.
- To prepare the chateaubriand steak:.
- Preheat the oven to 260C..
- Place the garlic in a small bowl and sprinkle it with salt. Crush the garlic, add in the peppercorn and 1 tablespoon of oil..
- Brush the veal filet with the garlic mixture and let it marinate for 30 minutes..
- Heat the remaining oil in an ovenproof pan over medium flame. Cook the veal filet in the pan until both sides turn brown..
- 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..
- Remove from oven and place in large plate and cover with aluminum foil. Then allow t rest for 15 minutes..
- To serve, place the veal filet on individual serving plates and pour over the béarnaise sauce..
Instructions Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent. Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan. Continue boiling the sauce until it reduces by half. Take the steak out of the pan and put it on a warmed plate.
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