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| Home -> [Beef, Poultry] -> [King Henry's Chateaubriand Recipe] |
King Henry's Chateaubriand
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Beef, Poultry |
Rating: |
0 |
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Ingredients:
| 4
| | beef tenderloin, about 1/2 lb ea. | | | salt and pepper | | 2
| tsp | cooking oil | | | BEARNAISE SAUCE | | 2/3
| cup | white wine | | 2
| tbsp | chopped shallots | | 4
| | tarragon (leaf), fresh | | 2
| tbsp | vinegar | | 1/4
| tbsp | ground white pepper | | 3
| | egg yolks | | 2/3
| cup | butter | | 2
| tsp | chopped parsley | | 2
| tsp | chopped tarragon | | | salt, pepper and tabasco |
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Procedures:
| 1 | Season beef with salt and pepper. | | 2 | Rub with oil and grill according to desired doneness. Set aside. | | 3 | For the sauce, place white wine, chopped shallots, fresh tarragon, vinegar and ground white pepper in a sauce pan. Bring to a boil, then reduce until about 1/2 cup of the liquid remains. | | 4 | Remove from heat, and over a double-boiler, beat in the egg yolks one by one. | | 5 | Add the butter slowly, beating constantly. | | 6 | Add chopped tarragon and pasley and beat well until creamy. | | 7 | Season with salt, pepper and tabasco. | | 8 | Arrange grilled beef on serving plates and pour sauce on top. |
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