Chateaubriand Steak with Béarnaise Sauce

Ingredients

1 lb center-cut beef tenderloin (Chateaubriand)
1 tbsp olive oil
1 tbsp butter
2 shallots, finely chopped
¼ cup white wine vinegar
¼ cup dry white wine
3 egg yolks
½ cup unsalted butter, melted
1 tbsp fresh tarragon, chopped
Salt and black pepper to taste
Ice water for bain-marie (double boiler)

Directions

Preheat oven to 425°F (220°C). Season beef tenderloin with salt and pepper.
Sear tenderloin in olive oil and butter in an oven-safe pan over high heat until browned on all sides.
Transfer pan to oven and roast for 15–20 minutes for medium-rare. Rest meat after cooking.
In a small saucepan, combine shallots, white wine vinegar, white wine, and half the tarragon. Reduce until only a few tablespoons of liquid remain.
Strain reduction into a heatproof bowl. Whisk in egg yolks and place over a double boiler. Slowly whisk in melted butter until thick and creamy.
Stir in remaining tarragon, season to taste, and remove from heat.
Slice Chateaubriand and serve topped with Béarnaise sauce.

Nutrition Facts

Servings per recipe: 4

Calories: 2,395 kcal

% Daily Value*
Total Fat: 35g	45%
Saturated Fat 18g	90%
Trans Fat 0g	0%
Cholesterol: 110mg	37%
Sodium: 250mg	11%
Total Carbohydrates: 2g	1%
Iron: 3.8mg	21%
Protein: 30g	60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.