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Classic Chateaubriand Masterclass with Bearnaise Sauce

Learn how to cook Chateaubriand perfectly at home with this foolproof reverse-sear method, served alongside a classic French Bearnaise sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 2
Course: Main Course
Cuisine: French
Calories: 850
Ingredients Method

Ingredients
  

  • For the Chateaubriand Roast:
  • 1 Center-cut beef tenderloin roast 16 to 24 ounces
  • 1 tbsp Kosher salt or to taste
  • 1 tbsp Freshly cracked black pepper
  • 1 tbsp Neutral oil for searing
  • 3 tbsp Unsalted butter Ramsay Style
  • 2 Garlic cloves crushed
  • 3 sprigs Fresh thyme
  • For the Classic Bearnaise Sauce:
  • 1/4 cup White wine vinegar
  • 1/4 cup Dry white wine
  • 1 Shallot finely minced
  • 1 sprig Fresh tarragon plus 1 tbsp freshly chopped for finish
  • 3 Egg yolks
  • 1/2 cup Unsalted butter melted and warm
  • 1 pinch Salt

Method
 

  1. Step 1: Prep and Season the Meat
  2. Remove the beef tenderloin from the refrigerator 1 hour before cooking to bring it to room temperature.
  3. Pat the meat completely dry with paper towels.
  4. Season the roast generously on all sides with kosher salt and freshly cracked black pepper.
  5. Step 2: Slow Roast (Reverse-Sear)
  6. Preheat your oven to 225°F (107°C).
  7. Place the seasoned beef on a wire rack set inside a baking sheet.
  8. Roast for 45 to 60 minutes until a digital meat thermometer reads 115°F (46°C) for medium-rare. Remove from the oven.
  9. Step 3: Make the Bearnaise Sauce Reduction
  10. While the meat roasts, combine white wine vinegar, dry white wine, minced shallot, and a tarragon sprig in a small saucepan.
  11. Simmer over medium heat until the liquid reduces to exactly 2 tablespoons. Strain and discard the solids.
  12. Step 4: Emulsify the Sauce
  13. Whisk 3 egg yolks into the cooled vinegar reduction in a heatproof bowl.
  14. Set the bowl over a pot of barely simmering water (double boiler), whisking continuously until the yolks thicken slightly.
  15. Slowly drizzle in 1/2 cup of melted warm butter while whisking vigorously until a creamy, yellow emulsion forms. Stir in chopped tarragon and a pinch of salt. Set aside in a warm place.
  16. Step 5: Chef Ramsay Style Pan-Basting & Searing
  17. Heat a heavy cast-iron skillet over high heat with 1 tablespoon of neutral oil until smoking hot.
  18. Add the roast and sear for exactly 1 minute per side to form a beautiful brown crust.
  19. Drop 3 tablespoons of butter, crushed garlic cloves, and fresh thyme into the pan. As the butter foams, use a spoon to continuously scoop and baste the hot butter over the beef.
  20. Step 6: Rest and Serve
  21. Transfer the Chateaubriand roast to a cutting board and let it rest for 15 minutes to allow the juices to redistribute.
  22. Slice the roast into thick, luxurious medallions and serve immediately with the warm Bearnaise sauce.