Ingredients:
- 2 Servings
- Chateaubriand in the Style of Escoffier
- MEAT
- 1 chateaubriand steak (350-500 g)
- 1 dl olive oil
- sea salt
- freshly ground pepper
- BÉARNAISE SAUCE
- 1 tbsp chopped shallots
- 55 g chopped tarragon stalks
- 85 g chervil
- mignonette pepper
- salt
- 4 tbsp vinegar
- 5 egg yolks
- 170 g melted butter
- CHATEAUBRIAND SAUCE
- 28 g chopped shallots
- 1 sprig of thyme
- 28 g mushroom pairings
- 1.2 dl white wine
- 2.4 dl veal gravy
- 115 g maître d’hotel butter
- a pinch of chopped tarragon
- PREP 20min
- COOK 20min
- READY IN 40min
This recipe was published by the legendary French chef Auguste Escoffier in his book “Le Guide Culinaire”, which is still used as the reference point for classic French dishes. Interestingly enough, Escoffier brought his recipes for chateaubriand steak, chateaubriand sauce and béarnaise sauce separately, letting the reader decide for oneself which sauce to use. Escoffier does not suggest protecting the steak from heat with other pieces of meat which are to be discarded, but insists in straining both sauces through either tamis (drum sieve) or muslin cloth to achieve the perfect creamy texture.
PREPARATION
Chateaubriand in the Style of Escoffier
Step 1/3
Buy a piece of beef tenderloin, trim and cut the front and the rear part so only the central part remains. Alternatively, ask your butcher for a chateaubriand fillet. Allow to rest until it reaches room temperature and season with salt, pepper and olive oil. Place on hot grill or pan for 5-10 seconds on each side, then reduce the flame and grill for another 4-5 minutes so it remains pink and juicy on the inside. Place on a hot plate and leave to rest. Serve with either béarnaise or chateaubriand sauce and potatoes – pommes soufflées or pommes château.
Step 2/3
For béarnaise sauce, place the shallots, tarragon, chervil, pepper, salt and vinegar into a small stewpan and reduce the vinegar by two-thirds. Remove from fire, let it cool for a little, and add the egg yolks. Put the stewpan back on a low fire and gradually combine with melted butter. Whisk the sauce in order to achieve creamy texture, and additionally rub through tamis. Complete the seasoning with chervil pairings, chopped tarragon leaves and a suspicion of cayenne. Béarnaise sauce should be served tepid.
Step 3/3
For chateaubriand sauce, put the shallots, thyme, bay, mushrooms and white wine into the stewpan. Reduce the wine almost entirely, add veal gravy and reduce again until the liquid only measures 1,2 dl. Strain through muslin, remove from fire and finish with adding the maître d’hotel butter (butter combined with salt, pepper, fresh parsley and a few drops of lemon juice) and some chopped tarragon.
