Classic French Châteaubriand Recipe for Two

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Make the béarnaise sauce and keep it warm, covered, in a bowl on the side. It will hold for about 90 minutes.
2. Heat 1 tablespoon of clarified butter or oil in a sauté pan until smoking. Add the potatoes and brown them over medium-high heat for 3-4 minutes, moving them often.
3. Transfer the potatoes to the oven at 350°F for 30-35 minutes, until cooked through.
4. Season the potatoes with parsley, butter, salt and pepper, then set aside and keep warm.
5. While the potatoes bake, tie the tenderloin and season all sides well with salt and pepper.
6. Heat the remaining 2 tablespoons of clarified butter or oil in a large frying pan or rondeau over medium-high heat until smoking. Add the beef.
7. Lower the heat to medium, add the unsalted butter, garlic and thyme, and brown the beef well on all sides, about 2½-3 minutes per side.
8. Move the pan to the oven at 350°F and roast for 15-20 minutes, until the beef reaches the desired internal temperature. This time gives medium-rare at 125°F.
9. Rest the beef for 3-5 minutes before slicing.
10. Serve the beef with the potatoes, béarnaise and chopped parsley.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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