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A.1.-Béarnaise Chateaubriand
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A.1.-Béarnaise Chateaubriand

1 Hr(s) 22 Min(s)
30 Min(s) Prep
52 Min(s) Cook
Get fancy with our A.1.-Béarnaise Chateaubriand recipe! Prep for our tasty chateaubriand recipe featuring tarragon and beef tenderloin in just 30 minutes.
What You Need
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8 servings
Original recipe yields 8 servings
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 shallot s
1 egg yolk
2 tsp. chopped fresh tarragon or 3/4 tsp. dried tarragon leaves
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Let's Make It
1
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).
2
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.
3
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.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you enjoy a serving of this main dish!
Tip 2
Substitute
Substitute chopped green onions for the shallots.
Nutrition
Calories
500
Calories From Fat
0
% Daily Value*
Total Fat 33g
42%
Saturated Fat 15g
75%
Trans Fat 0g
Cholesterol 135mg
45%
Sodium 600mg
26%
Total Carbohydrates 28g
10%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 22g
44%
Vitamin A
15%
Vitamin C
25%
Calcium
2%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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