Chateaubriand with Béarnaise

Ingredients

• 1 lb Beef tenderloin center-cut (Chateaubriand)
• 3 Egg yolks
• 10 tbsp Unsalted butter, melted
• 3 tbsp White wine vinegar
• 2 tbsp Dry white wine
• 1 Shallot, minced
• 2 tbsp Fresh tarragon, chopped
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil
• 1 tbsp Fresh chervil, chopped(optional)

Instructions

1. 1

   Pat the tenderloin dry, tie with kitchen twine at 1-inch intervals, and season all over with salt and pepper. Let it rest at room temperature for 30 minutes while you prepare the sauce components.

2. 2

   Make the reduction: combine vinegar, white wine, minced shallot, and 1 tbsp tarragon in a small saucepan. Simmer over medium heat until reduced to about 1 tablespoon (5 minutes), then strain and let cool slightly.

3. 3

   Whisk the egg yolks with the reduction in a heatproof bowl set over a pot of barely simmering water (double boiler). Whisk constantly until the yolks thicken and ribbon, about 4-5 minutes.

4. 4

   Remove from heat and slowly drizzle in the melted butter while whisking continuously until the sauce is thick and silky. Season with salt, pepper, and remaining tarragon. Cover and keep warm (do not hold above 140°F or it will break).

5. 5

   Preheat oven to 425°F. Heat olive oil in an oven-safe skillet over high heat and sear the tenderloin on all sides until deeply browned, about 6 minutes total.

6. 6

   Transfer the skillet to the oven and roast for 20-25 minutes, until internal temperature reaches 125°F for medium-rare, rotating once halfway through.

7. 7

   Remove the beef to a cutting board, tent loosely with foil, and rest for 15 minutes (carryover heat will bring it to ~130-135°F).

8. 8

   Slice the tenderloin into thick medallions, spoon warm Béarnaise over each portion, garnish with chervil if using, and serve immediately.