How to Make Chateaubriand with Provincial Tomatoes and Bearnaise Sauce

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin offers a leaner option while flank steak is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a unique flavor.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a similar acidity with added health benefits.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs are more accessible and have a longer shelf life.

Cut the tops off 4 tomatoes and remove the seeds with a spoon.

Season the tomatoes with olive oil, salt, and black pepper, cut side down.

Heat a pan and cook the tomatoes for about 5 minutes until tender.

Prepare a cast iron skillet with avocado oil and heat it up.

Season the beef tenderloin with a steak rub and maldon salt.

Sear the beef in the skillet for a few minutes on each side until browned.

Add a stick of unsalted butter, garlic, and thyme to the skillet for basting.

Transfer the beef to the oven for about 10 minutes until it reaches 128°F.

Clarify the melted butter by skimming off the milk fat.

Whisk 2 egg yolks and combine with dry white wine and champagne vinegar in a saucepan.

Add chopped tarragon and shallots to the mixture and reduce until nearly dry.

Temper the egg mixture by drizzling in the clarified butter slowly to create an emulsification.

Season the Bearnaise sauce with salt and white pepper, and add reserved tarragon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens