"Recipes are meant to be shared"...Ann Thibeault

Tuesday, October 25, 2011

Chateaubriand with Homemade Bearnaise Sauce

I haven't cooked anything lately that I enjoyed more than this dinner. 

The beef was AAA Alberta beef (tenderloin) and it was melt in the mouth tender.

I decided to prepare it Chateaubriand style with homemade Bearnaise Sauce.

Grilled and served with 
Parisienne Potatoes, Cauliflower, Asparagus, tiny carrots (Moe's plate only) and sauteed cherry tomatoes.

Print Recipe

Bearnaise Sauce

1/2 cup white wine vinegar
1 tablespoon tarragon
1 chopped shallot
Black pepper

3 egg yolks
3/4 cup melted butter
Pinch of Cayenne Pepper
Salt, Pepper

Simmer the vinegar, shallots, tarragon and black pepper until reduced
to 1 to 2 tablespoons.

Strain into bowl.

Put a little water in a pot and bring to a simmer. Place bowl with
vinegar mixture over simmering pot of water (do not let bowl touch
water).  Beat in three egg yolks.  Beat until thickened.  If mixture
starts to get too hot remove from heat.   You do not want the eggs to
cook (scramble).
Beat in melted butter a few drops at a time.   If too thick, add a
little water.   Season with more tarragon, salt, pepper and cayenne
pepper.  Serve warm.


  1. A magnificent looking plate of food and the beef is perfect. Would you consider adopting a 65 year old man.

  2. This looks wonderful! My mouth is watering, and I've not had breakfast yet. :-)

  3. Oh, my this would carry me for several days & at that..it is freezing cold here, the dish looks so darned yummy, even before breakfast I would be up for this yummy meal..Your recipes and pictures make a grown woman almost cry, how I wish I could make your recipes each day, my husband & myself would be in 7th heaven..thanks mjs...

  4. Hello there. Oh my gosh, that looks so good, I can't stand it! Do you post the recipe for that? Thank you.

  5. Thank you all for your kind comments.
    Anonymous, No real recipe for the beef. Just rubbed with fresh garlic, salt and lots of fresh ground black pepper. And grilled just until the internal temperature was about 112 to 115°F. Left to rest while the vegetables cooked and I finished off the Bearnaise Sauce. I edited the post and added the recipe for the Sauce.


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