How to Cook Chateaubriand
Preheat the oven to 350 °F (177 °C) and trim the chateaubriand.. Heat the olive oil over high heat for 2 minutes.. Season the chateaubriand and sear it for 3 to 4 minutes.
Steps
Preheat the oven to 350 °F (177 °C) and trim the chateaubriand.
Preheat the oven to 350 °F (177 °C) and trim the chateaubriand.
Heat the olive oil over high heat for 2 minutes.
Heat the olive oil over high heat for 2 minutes.
Season the chateaubriand and sear it for 3 to 4 minutes.
Season the chateaubriand and sear it for 3 to 4 minutes.
Turn the meat and sear it in butter for 3 to 4 more minutes.
Turn the meat and sear it in butter for 3 to 4 more minutes.
Transfer the chateaubriand to the preheated oven.
Transfer the chateaubriand to the preheated oven.
Roast the chateaubriand until it reaches 130 °F (54 °C) to 135 °F (57 °C).
Roast the chateaubriand until it reaches 130 °F (54 °C) to 135 °F (57 °C).
Remove and rest the meat for 10 to 15 minutes.
Remove and rest the meat for 10 to 15 minutes.
Combine the vinegar with the white wine, peppercorns, and shallot.
Combine the vinegar with the white wine, peppercorns, and shallot.
Boil the liquid until it's reduced by half.
Boil the liquid until it's reduced by half.
Cool the reduction for 1 minute.
Cool the reduction for 1 minute.
Whisk in 4 eggs and the lemon juice.
Whisk in 4 eggs and the lemon juice.
Whisk in the butter and allow the sauce to thicken.
Whisk in the butter and allow the sauce to thicken.
Turn off the burner and stir in salt, pepper, and tarragon.
Turn off the burner and stir in salt, pepper, and tarragon.
Slice the chateaubriand.
Slice the chateaubriand.
Plate the slices of meat.
Plate the slices of meat.
Spoon the béarnaise sauce over the meat.
Spoon the béarnaise sauce over the meat.
Set out a bowl of béarnaise sauce on the table.
Set out a bowl of béarnaise sauce on the table.
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