Slow Roasted Chateaubriand

Serves 2

Chateaubriand, contrary to popular belief, is a recipe, not a cut of beef. It is taken from the center of the tenderloin and traditionally served with béarnaise sauce and château potatoes. This works great for a sophisticated New Year’s menu. You will roast the entire tenderloin. When it reaches 140° for medium rare, and has rested 10 minutes (make the béarnaise while it’s at rest), remove two, two-inch portions from the center for the tender. Cool, wrap and store the remainder in the fridge for use in the other recipes, sandwiches, panini, stir fry etc.

We are going to use a slow roasting method that is probably the exact opposite of how you have normally cooked. The meat will not be seared first. It will cook slowly at 200°and be seared when the internal temperature reaches 140°. This will really help keep the juices inside the meat. Use an instant read thermometer for best results.

Beef

1 Each Beef tenderloin, about four pounds, cleaned and trimmed.
½ Cup Extra virgin olive oil, divided use
Kosher salt to taste
Cracked black pepper to taste
2 Cups Leeks, sliced in ½” thick rounds, use white and green parts

Method

Heat oven to 200°.

Coat the tenderloin with half of the olive oil and season to taste with salt and pepper.

Toss the leek rounds in the remaining oil.

Make a bed with the leeks in a roasting pan.

Lay the beef on top of the leeks so it is not touching the pan.

For medium rare, cook until the internal temperature reaches 140°. Start to check the temperature after an hour.

Remove the pan from the oven and the beef from the pan. Discard leeks and place the roasting pan on a burner over high heat.

Place beef back in the pan and sear on all sides for about one minute total.

Remove the beef to a cutting board and lightly cover with foil. Let the beef rest for at least 10 minutes.

Béarnaise

2 Tablespoons Shallots, chopped
4 Sprigs Tarragon, fresh
1 Sprig Thyme, fresh
1 Sprig Italian parsley, fresh
1 Piece Bay leaf, small
8 Each, Black peppercorns
¼ Cup White wine, dry
¼ Cup Champagne vinegar
3 Each Egg yolks, large
½ Cup Clarified butter
1 teaspoon Lemon juice, fresh
2 Tablespoons Tarragon, chopped, fresh
Salt and pepper to taste

Method

In a small saucepan, combine the shallots, tarragon, thyme, Italian parsley, bay leaf, peppercorns, white wine, and champagne vinegar. Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat, strain, and cool.

In the top of a double boiler or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form and the yolks become fluffy.

Whisking constantly, drizzle in the clarified butter a little at a time until all the butter is incorporated and the mixture is thick but pourable. Remove from the heat.

Whisk in the lemon juice, chopped tarragon, salt, and pepper. Adjust the seasoning, to taste.

Cover and keep in a warm place until ready to serve.

Plating

Remove two, two-inch portions from the center of the tenderloin. Cool, wrap and store the remainder in the fridge for use in the other recipes.
Place one piece of beef on the plate; cover with about two to three ounces of the béarnaise.
Serve with chateau potatoes and Brussels sprouts.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company