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Chateaubriand Steak with delicious Bearnaise Sauce
Chateaubriand Steak with delicious Bearnaise Sauce

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Run the stairs. Instead of picking the elevator, ascend the stairs to your floor. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, using the stairs is a great way to get some extra exercise. If you do work on a extremely high floor, why not get off the elevator a few floors early and walk the rest of the way? Lots of people choose the easy elevator ride instead of making an effort on the stairs. Even just a sole flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.

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We hope you got insight from reading it, now let’s go back to chateaubriand steak with delicious bearnaise sauce recipe. To cook chateaubriand steak with delicious bearnaise sauce you need 13 ingredients and 14 steps. Here is how you do it.

The ingredients needed to make Chateaubriand Steak with delicious Bearnaise Sauce:
  1. Provide veal filet
  2. Take garlic
  3. Prepare olive oil
  4. Prepare salt
  5. Prepare For the Bearnaise sauce:
  6. Use egg yolks
  7. Prepare scallions
  8. You need butter
  9. Provide white vinegar
  10. Take parsley, finely chopped
  11. Get tarragon, finely chopped
  12. Use peppercorn
  13. Provide salt to taste
Steps to make Chateaubriand Steak with delicious Bearnaise Sauce:
  1. To prepare the béarnaise sauce:
  2. Pour the white vinegar in a pan. Add in the scallions, parsley and tarragon and stir constantly over low heat for about 10 minutes, until the liquid reduces approximately to 3 tablespoons.
  3. In another pan, heat the butter over low flame until it is melted.
  4. In a third pan, place the egg yolks and strain the scallions mixture over them through a fine sieve. Press with a spoon to extract as much liquid as possible. Discard the strained herbs. Flavor with salt and pepper.
  5. Place the pan in a double boiler containing simmering water. Stir constantly the sauce until it begins to thicken, remove the pan and turn off the heat.
  6. Slowly add in the melted butter and pinches of chopped tarragon. Stir well and pour the béarnaise sauce in a serving bowl
  7. To prepare the chateaubriand steak:
  8. Preheat the oven to 260C.
  9. Place the garlic in a small bowl and sprinkle it with salt. Crush the garlic, add in the peppercorn and 1 tablespoon of oil.
  10. Brush the veal filet with the garlic mixture and let it marinate for 30 minutes.
  11. Heat the remaining oil in an ovenproof pan over medium flame. Cook the veal filet in the pan until both sides turn brown.
  12. Transfer the pan to the oven and bake for about 10 minutes, until the meat is well done. If you like rare meat, bake for less time in the oven.
  13. Remove from oven and place in large plate and cover with aluminum foil. Then allow t rest for 15 minutes.
  14. To serve, place the veal filet on individual serving plates and pour over the béarnaise sauce.

Instructions Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent. Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan. Continue boiling the sauce until it reduces by half. Take the steak out of the pan and put it on a warmed plate.

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