Best Roasted Chateaubriand With Red Wine Mushroom Reduction And Pommes Puree Recipes

Chateaubriand with Bearnaise Sauce and Chateau Potatoes image

Provided by Food Network

Time 1h

Number Of Ingredients 17

10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves
1 whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
Salt
Freshly ground black pepper
8 tablespoons butter
20 tourneed small white potatoes
1 tablespoon finely chopped parsley
For the Sauce:
3 tablespoons white vinegar
3 tablespoons white wine

Steps:

Preheat the oven to 400 degrees F. 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. Serve with potatoes and chateaubriand sauce
For the potatoes: 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.

Chateaubriand Henri Iv image

Provided by Food Network

Categories main-dish

Yield 2 servings

Number Of Ingredients 13

1 pound center cut beef tenderloin
4 slices beef marrow
4 scallions, finely sliced
1 large mushroom, finely sliced
2 tablespoons dry red wine
1 teaspoon rosemary
Freshly ground salt, to taste
Freshly ground pepper, to taste
Clarified butter
Anchovy Butter, recipe follows
3 tablespoons butter
1 teaspoon anchovy paste
1 tablespoon chopped parsley

Steps:

Cut pocket lengthwise in side of tenderloin, leaving 1/2-inch uncut at each end. Place marrow into hot pan and add spring onions. Fry gently and add mushrooms. Add wine, rosemary, and salt and pepper. Scrape mixture to one side of pan so it cooks indirectly over the heat.
Preheat broiler. Stuff pocket of meat with mushroom-onion mixture. Tie meat at each end to secure filling and season with salt and pepper. Brush roasting rack with butter and place meat on rack, basting with more butter. Broil 2 inches from heat, 5 minutes on each side, basting frequently. Cut into 1/2-inch thick slices. Smooth over with anchovy butter.
Place butter, anchovy paste and parsley on a board and work together into a smooth paste.