Chateaubriand with Béarnaise

Ingredients

• 1 chateaubriand (centre-cut beef tenderloin, 600 to 800 g)
• 2 tablespoons clarified butter or duck fat
• Coarse sea salt and freshly cracked black pepper
• —
• For the béarnaise:
• 3 tablespoons white wine vinegar
• 3 tablespoons dry white wine
• 1 small shallot, finely minced
• 2 tablespoons fresh tarragon leaves, plus extra for finishing
• 3 large egg yolks
• 200 g unsalted butter, melted and warm
• Salt, white pepper, lemon juice

Method

1. 1Preheat the oven to 200 °C (400 °F). Bring the chateaubriand to room temperature, pat dry, season heavily with salt and pepper.
2. 2Heat the clarified butter in an oven-safe skillet over high heat. Sear the chateaubriand on all sides — about 8 minutes total — until evenly browned.
3. 3Transfer to the oven and roast 12 to 15 minutes, until the internal temperature reads 52 °C (125 °F) for rare, 55 °C (131 °F) for medium-rare.
4. 4Rest tented with foil for 10 minutes — non-negotiable.
5. 5Meanwhile, make the béarnaise. Combine vinegar, wine, shallot, and half the tarragon in a small saucepan. Reduce until 1 tablespoon liquid remains. Strain into a heatproof bowl.
6. 6Set the bowl over a pan of barely simmering water. Whisk in the egg yolks until pale and thickened, about 3 minutes — do not let the bowl get too hot or you'll scramble them.
7. 7Off the heat, slowly drizzle in the melted butter while whisking continuously. Season with salt, a pinch of white pepper, a squeeze of lemon, and the remaining chopped tarragon.
8. 8Carve the chateaubriand into 1.5 cm slices across the grain. Spoon béarnaise over each portion.