Recipe#1563

Title: Chateaubriand 03

From: Steve Calvin sc3@hotmail.com 
 Newsgroups: rec.food.recipes 
 Subject: Chateaubriand with Bearnaise 
 Date: 31 Oct 1998 06:10:34 -0700 
 Message-ID: <36377026.4487@hotmail.com>

Rub the chateaubriand well with butter, then season with salt and
 pepper. Broil 18-20 minutes about 3 inches from broiling unit,
 basting frequently with addifional butter. Place on a heated serving
 platter and allow to rest for 5-10 minutes before carving. Serve
 with Bearnaise Sauce.
 Bearnaise Sauce
 1 tablespoon chopped shallots
 1 tablespoon chopped fresh chervil
 2 tablespoons chopped fresh tarragon
 3 tablespoons wine vinegar
 dash salt
 dash pepper
 2 egg yolks 
 1 tablespoon water
 1/2 cup unsalted butter, cut into small pieces
 1 teaspoon lemon juice
 Place the shallots, chervil, tarragon, wine vinegar, salt and pepper
 in a saucepan. Cook over medium heat until reduced by two-thirds.
 Let the mixture cool slightly, then place the pan over, not in hot
 water (a double boiler works well for this). Whisk in the egg yolks
 and water, making sure the yolks don't curdle. When the sauce begins
 to thicken, whisk in the butter, a piece at a time, until thick
 and smooth. Stir in the lemon juice and adjust the seasonings.
 Adding a bit more chervil and tarragon right before serving refreshes
 the flavors. The sauce should be kept warm until serving as it does
 not reheat well.