Chateaubriand

The heart of the tenderloin, trimmed and aged to perfection. Perfect for holidays or special dinners. When you need to impress, our chateaubriand will certainly do it. 4 per box. 6-8 servings each.

Cooking Instructions

Preheat oven to 400° to sear roast. Then lower temperature to 325° and cook 25-30 minutes. Place chateau on a heated platter or cutting board and allow to rest 5-10 minutes before carving. Slice diagonally across grain and top with sauce béarnaise if desired.

Béarnaise Sauce

In a saucepan combine vinegar, shallots, peppercorns, dash tarragon, and chervil. Bring to boiling, reduce heat and simmer about thirty seconds or till reduced to half volume. Strain; discard solids. Add the cold water to herb liquid.

Beat egg yolks in the top of a double boiler (not over water). Slowly add herb liquid. Add 2 tablespoons of the butter to the egg yolks; place over boiling water (upper pan should not touch water). Cook and stir until butter melts and sauce begins to thicken. Continue to add the remaining butter, 2 tablespoons at a time, while stirring constantly. Cook and stir until sauce is the consistency of thick cream. Remove from heat. Stir in one teaspoon fresh tarragon or 1/4 teaspoon dried tarragon. Season with salt to taste. Serve with beef, pork, poultry or fish. Makes about 3/4 cup.