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Chateaubriand with Bearnaise Sauce and Fries


Ingredients for béarnaise sauce –

2 tbsp tarragon vinegar

50ml/2floz white wine

1 tsp white peppercorns

1 small banana shallot, finely diced

4 egg yolks

200g/7oz butter, melted

¼ lemon, juiced

2-3 tbsp tarragon, leaves picked and chopped


Ingredients  -

2 x 800g/1lb12oz chateaubriand, fully trimmed

1 tbsp olive oil

75g/3oz butter

4 large chipping potatoes, cut into 1cm x 7.5cm batons

1 large bunch watercress

Chateaubriand with Bearnaise Saunce and Fries
Difficulty: easy
Serves: 4


Method for béarnaise –

  • Place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.
  • Simmer until the liquid has reduced by half.
  • Remove the peppercorns then pour into a medium bowl.
  • Add the egg yolks and whisk well.
  • Place over a pan over simmering water and whisk together until thickened and light in colour.
  • Gradually add in the melted butter, whisking constantly.
  • Season with salt and black pepper and add the chopped tarragon leaves.
  • Turn off the heat and leave the bowl over the pan until ready to use


Method –

  • Preheat the oven to 200C/400F/Gas 6.
  • Season the chateaubriand with salt and black pepper.
  • Heat a large ovenproof frying pan until hot, add the oil and half the butter then add the beef and seal on each side until browned, adding the rest of the butter as you go, basting the beef with it.
  • Transfer to the oven and roast for 20-30 minutes, (depending how you like your beef) turning over half way through.
  • Remove from the oven and allow to rest for at least 10 minutes.
  •  Heat a deep fat fryer to 160C.
  • Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured.
  • Remove then increase the heat on the fat fryer to 190C and return the chips to the fryer and cook for 2-3 minutes until golden-brown and crisp.
  • Remove with a slotted spoon and drain onto kitchen paper then season with salt and a little black pepper.

 To serve –

  • Carve the rested beef into thick slices and place onto the serving plate. Pile the fries along side then finish with a dollop of béarnaise and drizzle of pan juices.