Chateaubriand With Bearnaise Sauce With Chateau Potatoes - cooking recipe

Ingredients

5 lbs beef tenderloin, trimmed
2 tablespoons butter
salt
fresh ground black pepper
CHATEAU POTATOES
8 tablespoons butter
20 small white potatoes, cut tournee style
1 tablespoon fresh parsley, finely chopped
BEARNAISE SAUCE
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns
2 tablespoons shallots, finely chopped
1 tablespoon tarragon, chopped
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon fresh parsley leaves, finely chopped

Preparation

For the Sauce: Preheat the oven to 400\u00b0F (205\u00b0C).
Season the beef with salt and pepper.
In a large skillet, over high heat, melt the butter.
Add the beef and sear for a couple of minutes on each side.
Place in the oven and roast for 20 to 25 minutes for medium rare.
Remove from the oven and rest for 5 minutes before slicing.
For the Potatoes: Cut potatoes into a \"tournee\"-- a football shape.
In a saute pan, over medium heat, melt 8 tablespoons of butter.
Add the potatoes and season with salt and pepper.
Saute the potatoes for 3 to 4 minutes.
Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
Remove from the oven and add the parsley.
For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
Bring the liquid to a boil and reduce to 1 tablespoon.
Add 1 tablespoon of water.
Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
Whisk until frothy.
In a steady stream, add the butter until the sauce thickens.
Season with salt and pepper.
Strain the sauce through a chinois and set aside.