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LOCATION: Recipes >> Beef Veal >> Chateaubriand 03

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Rub the chateaubriand well with butter, then season with salt and
pepper. Broil 18-20 minutes about 3 inches from broiling unit,
basting frequently with addifional butter. Place on a heated serving
platter and allow to rest for 5-10 minutes before carving. Serve
with Bearnaise Sauce.

Bearnaise Sauce

1 tablespoon chopped shallots
1 tablespoon chopped fresh chervil
2 tablespoons chopped fresh tarragon
3 tablespoons wine vinegar
dash salt
dash pepper
2 egg yolks
1 tablespoon water
1/2 cup unsalted butter, cut into small pieces
1 teaspoon lemon juice

Place the shallots, chervil, tarragon, wine vinegar, salt and pepper
in a saucepan. Cook over medium heat until reduced by two-thirds.
Let the mixture cool slightly, then place the pan over, not in hot
water (a double boiler works well for this). Whisk in the egg yolks
and water, making sure the yolks don't curdle. When the sauce begins
to thicken, whisk in the butter, a piece at a time, until thick
and smooth. Stir in the lemon juice and adjust the seasonings.
Adding a bit more chervil and tarragon right before serving refreshes
the flavors. The sauce should be kept warm until serving as it does
not reheat well.


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