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

Tuesday, December 29, 2015

Christmas Dinner

I decided to do something other than turkey for 
Christmas dinner this year.

We started with one of Matt's favourite appetizers

La Gougere.

He has loved this since he was a young child. 

Dinner was Chateaubriand.

The tenderloin was presalted the day before and left wrapped in the
fridge for 24 hours, before being unwrapped and left to 
air dry for another 12 hours.

The beef was rubbed with fresh garlic and lots of black pepper
and it was cooked on the grill.

Served with an array of vegetables, baked tomato, cauliflower, green beans,
carrots and my favourite Parisienne Potatoes. 

And finished with a home-made Bearnaise Sauce.

Bearnaise Sauce

1/2 cup white wine vinegar
1 tablespoon tarragon
1 shallot finely chopped
3 egg yolks
1 cup melted butter

Simmer the vinegar, tarragon and shallot on low until reduced to about 1 tablespoon. 
Strain and place in a tall narrow container.  Just big enough to fit the head of an immersion blender. Melt butter in a small sauce pan until hot.  Add the three egg yolks to container.  Place the blender in the container.  While the blender is running, slowly drizzle the hot butter into the egg mixture.  Do this slowly so that the butter and the eggs emulsify.  (Like making mayonnaise.) 

When the sauce is thick, season with salt and pepper and more tarragon to taste.


  1. Happy New Year :) Everything looks perfect:)

  2. only 1 thing. Liked the recipe and all looks good, nut have one question, if you are making the bearnaise saucde for the whole roast as shown, it seems like the quantities used in the recipe are too small I am right ???

    1. The tenderloin in my photo is not whole. It was just the "Chateaubriand" cut. Enough to serve two to three. If you were roasting a whole beef tenderloin to serve 6 or more you would need to make more Bearnaise.


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