The thick centre-cut of beef tenderloin, roasted whole and carved tableside. Béarnaise — tarragon-scented hollandaise — is the canonical sauce. A 19th-century Parisian chef's invention that became the gold standard for special-occasion beef.
Serves 4Prep 25 minCook 25 min
What to ask for
This recipe calls for Chateaubriand. Can't get it where you are?
Ingredients & method
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
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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
1Preheat the oven to 200 °C (400 °F). Bring the chateaubriand to room temperature, pat dry, season heavily with salt and pepper.
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.
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.
4Rest tented with foil for 10 minutes — non-negotiable.
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.
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.
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.
8Carve the chateaubriand into 1.5 cm slices across the grain. Spoon béarnaise over each portion.
Cook this well
$$ · roasts, smokers, and long cooks
Track a brisket overnight without opening the lid
Monitoring large cuts where opening the smoker or oven would cost heat.
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Chef's tip Béarnaise is unforgiving — too hot and the eggs scramble; too cold and the sauce won't emulsify. If it splits, whisk a fresh yolk with a teaspoon of warm water and slowly drizzle the broken sauce back in.
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