Chateaubriand, sauce béarnaise

Ingredients for Chateaubriand, sauce béarnaise

Instructions for Chateaubriand, sauce béarnaise

To prepare the Chateaubriand, sauce béarnaise recipe, please follow these instructions:

Start with the sauce as it takes the longest time.

Pour the Béarnaise essence and tarragon vinegar in a saucepan placed over a water bath, and then the egg yolks whipped in. continue to whip until the gravy has become smooth and creamy.

The clarified butter is added under the still ompiskning.

Taste the gravy with Tarragon vinegar, salt and pepper.

Finally add finely chopped tarragon. A bearnaise sauce must never be really hot, as this can cause it to separate.

Beef Tenderloin tapped out for a great steak. Let the butter be browned in a skillet that can go in the oven. Brown the meat on both sides, about 1 minute on each side. Sprinkle with salt and pepper. Set the Pan in the oven at 225 degrees C alm. oven in 10-12 minutes for medium red.

Goal after about 10 minutes, with a frying thermometer, meat's internal temperature. It must be approx. 55 degrees c. Take chateaubrianden up of the forehead. Let the meat rest uncovered for about 10 minutes.
The meat is sliced on the bias.

This right should be accompanied by pommes frits and green peas and possibly. Roasted mushrooms.

Tips:
Is it for 3 or more people used the center piece of beef tenderloin, (the thickest and best piece) without knock out. The Brown by, like in a frying pan that can go in the oven and fry like a rose 20-25 minutes at 225 degrees C.

Rest about 20 minutes before serving. The meat is cut into slices.