Chateaubriand Dinner for two with Homemade Béarnaise

by Eddie McDonald

What’s not to love about a cosy night in, complete with special dinner? Our recipe serves up real luxury with minimal effort, by using that most sought-after of roasts, the Chateaubriand. Cut from the head of the fillet, it’s a beautiful, heart-shaped piece of fantastically tender beef – even its name sounds romantic! Paired with a homemade béarnaise sauce, you’ll both be in food heaven…
SERVINGS    
 
2
PREPARATION TIME
20 MINS
COOKING TIME
1 HR

Ingredients

  • 1 Chateaubriand (500g) – kept at room temperature for 20 minutes
  • Salt and pepper
  • 1 pack Roasted New Potatoes with Fennel & Red Onion
  • 1 pack Leaf Spinach in Béchamel
  • 1 shallot, finely chopped
  • 2 sprigs fresh tarragon
  • 2 tbsp white wine vinegar
  • 150g unsalted butter, melted
  • 2 egg yolks
  • Chateaubriand Dinner for two with Homemade Béarnaise

    Instructions

    • Put the potatoes in the oven from frozen and cook at 210°C/Fan 200°C/Gas 7 for 10 minutes
    • Season then sear Chateaubriand all over in a hot frying pan for 5 minutes. Transfer onto a tray with a rack and cook in the oven for 15 minutes, keeping potatoes in the oven and putting the spinach in to heat as well
    • Once the beef is cooked to medium-rare, take it out of oven, cover loosely with foil and set aside somewhere warm to rest for 10 minutes, checking potatoes during this time and moving to a lower shelf if getting too crispy
    • Meanwhile, simmer the shallot and 1 sprig of tarragon in the vinegar until reduced by half
    • Strain into a bowl over a pan of boiling water, whisking in the egg yolks, then the melted butter until you have a smooth béarnaise. Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce
    • Slice the Chateaubriand, and dish up with the vegetables and sauce. Enjoy in candlelight with a nice bottle of wine!

    ChateaubriandCHEF'S TIP

    Remember to slice your Chateaubriand across the grain for the most tender experience. Keep the slices nice and thick – around 1cm is perfect to showcase its lush, succulent pink, tender texture.

    GOT THE CUT? Buy Chateaubriand here

    GOT THE SIDES? Buy Spinach in Béchamel & Roasted New Potatoes here

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