Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Chateaubriand 03

Print this Recipe    Chateaubriand 03

Chateaubriand

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.