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“Perfect 2-Inch Chateaubriand Steak Béarnaise Sauce Recipe”

Chateaubriand Steak Béarnaise Sauce
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A classic French dish featuring tender Chateaubriand steak topped with a rich Béarnaise sauce.

Ingredients

Scale
  • 1 Chateaubriand steak (about 2 inches thick)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • 1 tbsp water
  • 1 cup unsalted butter, melted
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh chervil, chopped
  • 1 tsp shallots, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Season the steak with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over high heat.
  4. Sear the steak for 2 minutes on each side.
  5. Transfer the skillet to the oven and cook for 10-12 minutes for medium-rare.
  6. Let the steak rest for 5 minutes before slicing.
  7. For the Béarnaise sauce, whisk egg yolks, vinegar, and water in a heatproof bowl.
  8. Place the bowl over a pot of simmering water, whisking continuously until thickened.
  9. Slowly drizzle in melted butter while whisking.
  10. Stir in tarragon, chervil, and shallots.
  11. Serve the steak with the Béarnaise sauce.

Notes

  • Use a meat thermometer to check doneness (130°F for medium-rare).
  • Let the steak rest to retain juices.
  • Béarnaise sauce can be kept warm in a thermos if needed.

Nutrition

Find it online: https://dawiy.com/chateaubriand-steak-bearnaise-sauce-recipe/