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Main dishes

Chateaubriand with A.1.® Bearnaise

Chateaubriand with A.1.® Bearnaise recipe
photo by:kraft
Lovely aromatic sense of usefulness in modern kitchen, this is a finely tuned evening meal for any occasion. Lovely and delectable
posted by
 a cook
on 1/10/2003
time
prep:
30 min
total:
1 hr 22 min
servings
total:
8 servings
Magazine Acquisition

what you need

1
 beef tenderloin roast (2 lb.)
1/2
cup  A.1. Original Sauce, divided
2-1/2
lb.  small new potatoes, peeled around centers
3/4
cup  (1-1/2 sticks) butter or margarine, divided
2
Tbsp.  finely chopped fresh parsley
1/2
tsp.  salt
1/4
tsp.  black pepper
2
Tbsp.  chopped shallots
1
 egg yolk
2
tsp.  chopped fresh tarragon or 3/4 tsp. dried tarragon leaves

Make It

PREHEAT oven to 425°F. Place roast in baking pan; brush with 2 Tbsp. of the steak sauce. Bake 35 to 40 minutes or until internal temperature reaches 140°F for medium-rare or 155°F for medium doneness, brushing with 2 Tbsp. of the remaining steak sauce after 20 minutes. Let stand 15 minutes (internal temperature will rise 10°F during standing).

PLACE potatoes in large saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 10 to 12 minutes or until potatoes are tender. Drain potatoes, leaving potatoes in pan. Cut 1/4 cup of the butter into pieces; add to potatoes along with the parsley. Toss tightly until potatoes are evenly coated. Season with the salt and pepper. Cover to keep warm.

FILL bottom of double boiler with a few inches of water. Bring to boil on medium-high heat. Meanwhile, mix remaining 1/4 cup steak sauce and shallots in top of double boiler; place directly on burner (not over the bottom part of the double boiler filled with water) and cook 3 minutes or until thickened, stirring frequently. Add 2 Tbsp. of the remaining butter; stir until melted. Remove from heat. Add egg yolk and tarragon; stir with wire whisk until well blended. Place over bottom of double boiler filled with simmering water; cook and stir until thickened. Add the remaining 6 Tbsp. butter, 2 Tbsp. at a time, stirring with wire whisk after each addition until butter is completely melted. Remove from heat; cover to keep warm. Cut meat into slices. Top with the sauce. Serve with the potatoes.

Kraft Kitchens Tips

Size It Up
You'll know it's a special occasion when you enjoy a serving of this main dish!
Great Substitute
Substitute chopped green onions for the shallots.
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