Chateaubriand for Two with Classic Béarnaise and Château Potatoes

Steps

1. Step 1

   Take the tenderloin out of the fridge, pat it very dry, and season it all over with the salt and pepper. Let it sit on a plate at room temperature while you start the potatoes. Heat the oven to 425°F.

   20 min, hands-off · 425°F

   • 1 lb center-cut beef tenderloin roast (chateaubriand), tied
   • 1 1/4 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Cut the peeled potatoes into chunks about 1 1/2 inches long, then trim the corners so each is a smooth football shape (this is the classic château cut; neat chunks are fine too). Toss them on a rimmed baking sheet with the olive oil and salt, spread them out, and roast on the upper rack, turning once, until golden and tender, 35 to 40 minutes.

   40 min · 425°F

   • 1 1/4 lb Yukon Gold potatoes
   • 3 tbsp olive oil
   • 1/2 tsp kosher salt
3. Step 3

   About 15 minutes after the potatoes go in, heat the oil in an oven-safe heavy skillet (cast iron is ideal) over medium-high until it shimmers. Add the roast and sear without moving it until deeply browned, about 3 minutes per side, turning to brown all sides including the ends, 10 to 12 minutes total.

   12 min

   • 1 lb center-cut beef tenderloin roast (chateaubriand), tied
   • 1 tbsp neutral oil
4. Step 4

   Turn the heat to medium and add the butter, thyme and garlic to the skillet. Tilt the pan and spoon the foaming butter over the roast for 1 minute, then slide the skillet into the oven (lower rack).

   2 min

   • 2 tbsp unsalted butter
   • 4 sprigs fresh thyme
   • 1 clove garlic
5. Step 5

   Roast until an instant-read thermometer in the thickest part reads 120–125°F for medium-rare, 12 to 16 minutes. Move the roast to a cutting board, spoon some pan butter over it, tent loosely with foil and rest 10 minutes; it will climb to about 130°F.

   15 min, hands-off · 425°F

   • 1 lb center-cut beef tenderloin roast (chateaubriand), tied
6. Step 6

   While the beef roasts, make the béarnaise reduction: combine the vinegar, wine, shallot, 2 tbsp of the tarragon and the cracked pepper in a small saucepan. Simmer over medium heat until about 2 tablespoons of liquid remain, 5 to 6 minutes. Strain through a fine sieve into a small bowl, pressing on the solids, and let cool slightly.

   6 min

   • 1/4 cup white wine vinegar
   • 2 tbsp dry white wine
   • 1 small shallot
   • 2 tbsp fresh tarragon
   • 1/4 tsp black pepper
7. Step 7

   Bring an inch of water to a bare simmer in a saucepan. In a heatproof bowl that sits on top without touching the water, whisk the egg yolks with the water and the cooled reduction. Set the bowl over the simmering water and whisk constantly until the mixture is pale, thick and leaves a trail, 3 to 4 minutes. Don't let it get so hot you can't hold a finger in it; lift the bowl off the heat if it does.

   4 min

   • 3 egg yolks
   • 1 tbsp water
8. Step 8

   Off the heat, whisk in the warm melted butter a few drops at a time at first, then in a slow thin stream, until the sauce is thick and glossy. Whisk in the remaining 1 tbsp tarragon and salt to taste. Keep it somewhere warm (not hot) until serving; if it tightens, whisk in a teaspoon of warm water.

   5 min

   • 1 tbsp fresh tarragon
   • 10 tbsp unsalted butter
   • salt
9. Step 9

   Toss the roasted potatoes with the parsley. Snip the strings off the roast and carve it across the grain into thick slices, about 3/4 inch. Serve with the potatoes and a generous spoonful of béarnaise alongside.

   5 min

   • 1 lb center-cut beef tenderloin roast (chateaubriand), tied
   • 1 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026