Tuesday, May 4, 2010

"CULINARY MONDAY" Chateaubriand & Bernaise Sauce

Chateaubriand- Contrary to what most people think, Chateaubraind is NOT the beef, but the method in which the beef is cooked. It's name comes from a French statesman Francois Chateaubriand for whom the first recipe was supposedly served.

Bearnaise Sauce- (b ehr-NAYZ) A beautiful creamy egg & butter sauce. It's a reduction of tarragon vinegar, white wine and shallots with egg yolk & butter. It's a delicious addition to beef, fish & asparagus.


1 centercut, prepared & tied beef tenderloin (your local Publix can prepare for you.)
2-3 tbsp. good olive oil
salt & pepper to taste

Pre heat oven to 450 degrees (yes 450)
Heat olive oil in a cast iron skillet to medium high. Rub the tenderloin in olive oil, salt & pepper.
Brown tenderloin on all sides in the skillet. Then place the skillet in the hot oven, uncovered and cook for approximately 15 minutes. Then check internal temperature. When it reaches 130 degrees, remove from oven & cover loosely with foil. Let sit for 7 minutes. Then slice thinly and serve with bernaise sauce.


Mimi said...

This post is making me wish I had a big tenderloin to have for dinner tonight!

parTea lady said...

That sounds really delicious. Thanks for giving the cooking method.

Angela McRae said...

How did you learn all this? No matter -- I'm just glad you share!

Southern Touch Catering said...

Hey Angela,
I read, read, read. The test, test, test. LOL!!!