Ingredients:

  • 1 (1.5 - 2 pound) center-cut beef tenderloin (chateaubriand)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons white wine vinegar
  • 3 tablespoons dry white wine
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon dried tarragon
  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • Pinch of cayenne pepper
  • Salt and freshly ground white pepper to taste
  • 1 tablespoon finely chopped fresh parsley (optional, for garnish)

Instructions:

  1. Pat the chateaubriand dry with paper towels. Season generously with salt and pepper. Allow to rest at room temperature for at least 30 minutes.
  2. Combine vinegar, white wine, shallot, and tarragon in a small saucepan. Simmer over medium heat until reduced to about 1 tablespoon of liquid. Strain the mixture into a heatproof bowl. Whisk in egg yolks. Place bowl over a simmering pot of water (double boiler). Whisk constantly until the mixture thickens and becomes pale yellow. Slowly drizzle in the melted butter while whisking continuously until emulsified and smooth. Season with cayenne pepper, salt, and white pepper. Keep warm in a warm place. If it gets too thick, whisk in a teaspoon of warm water. Stir in parsley if using.
  3. Preheat oven to 400°F (200°C). Heat olive oil and butter in the cast iron skillet over medium-high heat until shimmering. Add garlic, rosemary, and thyme to the pan. Sear the chateaubriand on all sides until deeply browned, about 3-4 minutes per side.
  4. Place the skillet with the seared chateaubriand into the preheated oven. Cook until the internal temperature reaches your desired doneness. Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C)
  5. Remove the chateaubriand from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 10-15 minutes. Slice against the grain and serve immediately with the Béarnaise sauce.