• Recipe

    Eddie McDonald

    Chateaubriand with Béarnaise sauce

    Champagne sauce for salmon is a luxury worth having. For elegant dining or a superb starter, a salmon champagne cream sauce lifts the bar!
    • Preparation time 20 mins
    • Cooking time 1 hour
  • 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
  • Method
    1. Put the potatoes in the oven from frozen and cook at 210°C/Fan 200°C/Gas 7 for 10 minutes
    2. 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
    3. 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
    4. Meanwhile, simmer the shallot and 1 sprig of tarragon in the vinegar until reduced by half.
    5. 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
    6. Slice the Chateaubriand, and dish up with the vegetables and sauce. Enjoy in candlelight with a nice bottle of wine!
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