Delish Recipes Steak

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chateaubriand steak with delicious bearnaise sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chateaubriand Steak with delicious Bearnaise Sauce is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chateaubriand Steak with delicious Bearnaise Sauce is something that I have loved my whole life.

Discover All Our Food For Spring and Sweet Treats Aplenty Here. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Place the garlic in a small bowl and sprinkle it with salt.

To begin with this recipe, we have to prepare a few components. You can have chateaubriand steak with delicious bearnaise sauce using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Chateaubriand Steak with delicious Bearnaise Sauce:

1. Prepare veal filet
2. Take garlic
3. Make ready olive oil
4. Get salt
5. Prepare For the Bearnaise sauce:
6. Take egg yolks
7. Prepare scallions
8. Get butter
9. Take white vinegar
10. Get parsley, finely chopped
11. Prepare tarragon, finely chopped
12. Take peppercorn
13. Prepare salt to taste

Simmer until the liquid has reduced by half. For the Bearnaise Sauce: Melt a tiny bit of butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper and stir to coat. Instructions Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat.

Instructions 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.

Add the shallots and a pinch of salt and pepper and stir to coat. Instructions Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat. To make the Bearnaise sauce, melt the butter in a saucepan. Place the lemon juice and vinegar into another saucepan and bring to the boil. Place the egg yolks and a splash of water into a blender.

So that’s going to wrap this up with this exceptional food chateaubriand steak with delicious bearnaise sauce recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!