05-29-2005, 12:36 AM
CHATEAUBRIAND POUR DEUX
Ingredients
1 center cut fillet, about 4 to 5 inches in length
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
7 tablespoons clarified butter
1 large baking potato, peeled and cut lengthwise into French-fry slices
Béarnaise sauce (recipe follows)
Steps
Preheat the oven to 500° F. Sprinkle the meat with salt and pepper. Rub it with the oil and one tablespoon of the butter. Broil or grill for eight to ten minutes on each side until well browned. Baste once or twice with about two tablespoons of the butter. Transfer the meat to a baking pan and roast for about 10 to 12 minutes, or until its slightly springy to the touch or registers about 135° F on a meat thermometer. Let stand for about five minutes before carving it into 3/8-inch diagonal slices. While the meat is cooking, sauté the potatoes in the remaining four tablespoons butter until golden brown. Keep warm until ready to serve.
Béarnaise Sauce
Ingredients
1/4 cup tarragon vinegar
2 tablespoons minced shallots
2 tablespoons fresh tarragon or 2 teaspoons dried
1/4 teaspoon salt
1/8 teaspoon white pepper, or more to taste
3 large egg yolks, beaten lightly
2 sticks unsalted butter at room temperature, cut into 12 pieces
1 teaspoon minced freshly parsley leaves
Steps
In a small heavy stainless steel or enameled saucepan, combine the vinegar, shallots, tarragon, salt and white pepper and reduce the liquid over medium heat to about two tablespoons. Remove the pan from the heat and add one tablespoon cold water. Add the egg yolks and whisk the mixture over very low until its thick.. Whisk in the butter, one piece at a time, over low heat, lifting the pan occasionally to cool the mixture and making certain that each piece is melted before adding the next. Cook the sauce, whisking, until it is thick. Taste for seasoning. You may want to add a little more salt and white pepper. Add the parsley. The sauce may be kept warm, covered with buttered wax paper, in a pan of warm water. Makes about 1-1/4 cups.
![[Image: pixel_black.gif]](http://www.cajungrocer.com/images/pixel_black.gif)
Ingredients
1 center cut fillet, about 4 to 5 inches in length
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
7 tablespoons clarified butter
1 large baking potato, peeled and cut lengthwise into French-fry slices
Béarnaise sauce (recipe follows)
Steps
Preheat the oven to 500° F. Sprinkle the meat with salt and pepper. Rub it with the oil and one tablespoon of the butter. Broil or grill for eight to ten minutes on each side until well browned. Baste once or twice with about two tablespoons of the butter. Transfer the meat to a baking pan and roast for about 10 to 12 minutes, or until its slightly springy to the touch or registers about 135° F on a meat thermometer. Let stand for about five minutes before carving it into 3/8-inch diagonal slices. While the meat is cooking, sauté the potatoes in the remaining four tablespoons butter until golden brown. Keep warm until ready to serve.
Béarnaise Sauce
Ingredients
1/4 cup tarragon vinegar
2 tablespoons minced shallots
2 tablespoons fresh tarragon or 2 teaspoons dried
1/4 teaspoon salt
1/8 teaspoon white pepper, or more to taste
3 large egg yolks, beaten lightly
2 sticks unsalted butter at room temperature, cut into 12 pieces
1 teaspoon minced freshly parsley leaves
Steps
In a small heavy stainless steel or enameled saucepan, combine the vinegar, shallots, tarragon, salt and white pepper and reduce the liquid over medium heat to about two tablespoons. Remove the pan from the heat and add one tablespoon cold water. Add the egg yolks and whisk the mixture over very low until its thick.. Whisk in the butter, one piece at a time, over low heat, lifting the pan occasionally to cool the mixture and making certain that each piece is melted before adding the next. Cook the sauce, whisking, until it is thick. Taste for seasoning. You may want to add a little more salt and white pepper. Add the parsley. The sauce may be kept warm, covered with buttered wax paper, in a pan of warm water. Makes about 1-1/4 cups.