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Chateaubriand

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
4 ounces (113 grams)

Recipe ID
C00177

Ingredients
US standard
Metric
Beef tenderloin
5 pounds
2.3 kilograms
Vegetable oil
As needed
As needed
Salt
To taste
To taste
Black pepper, freshly ground
To taste
To taste
Béarnaise sauce
1 quart
0.94 liters
Preparation
  1. Gather all the ingredients and equipment.
  2. Clean and trim the tenderloin. Reserve chain, tail and other scraps for another application. Truss.
  3. Rub the beef with oil and season generously with salt and pepper.
  4. Sear the beef in a hot sauté pan. Finish in oven to 120ºF.
  5. Remove strings. Slice on an angle before serving (two slices per portion).
  6. To serve, arrange overlapping slices on a preheated dinner plate. Nappé with béarnaise sauce.