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A.1.-Béarnaise Chateaubriand

A.1.-Béarnaise Chateaubriand
You can never have too many hor d'oeuvre recipes, so give A.1.-Béarnaise Chateaubriand a try. One portion of this dish contains about 10g of protein, 8g of fat, and a total of 152 calories. This gluten free recipe serves 22. If you have egg yolk, pepper, new potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 22 minutes.

Instructions

1
Preheat oven to 425F.
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2
Place roast in baking pan; brush with 2 Tbsp. of the steak sauce.
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Steak SauceSteak Sauce
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Baking PanBaking Pan
3
Bake 35 to 40 minutes or until internal temperature reaches 140F for medium-rare or 155F for medium doneness, brushing with 2 Tbsp. of the remaining steak sauce after 20 minutes.
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Steak SauceSteak Sauce
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OvenOven
4
Let stand 15 minutes (internal temperature will rise 10F during standing).
5
Place potatoes in large saucepan.
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PotatoPotato
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6
Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 10 to 12 minutes or until potatoes are tender.
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PotatoPotato
WaterWater
7
Drain potatoes, leaving potatoes in pan.
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PotatoPotato
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8
Cut 1/4 cup of the butter into pieces; add to potatoes along with the parsley. Toss tightly until potatoes are evenly coated. Season with the salt and pepper. Cover to keep warm.
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Salt And PepperSalt And Pepper
PotatoPotato
ParsleyParsley
ButterButter
9
Fill bottom of double boiler with a few inches of water. Bring to boil on medium-high heat. Meanwhile, mix remaining 1/4 cup steak sauce and shallots in top of double boiler; place directly on burner (not over the bottom part of the double boiler filled with water) and cook 3 minutes or until thickened, stirring frequently.
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Steak SauceSteak Sauce
ShallotShallot
WaterWater
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10
Add 2 Tbsp. of the remaining butter; stir until melted.
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ButterButter
11
Remove from heat.
12
Add egg yolk and tarragon; stir with wire whisk until well blended.
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TarragonTarragon
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13
Place over bottom of double boiler filled with simmering water; cook and stir until thickened.
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WaterWater
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14
Add the remaining 6 Tbsp. butter, 2 Tbsp. at a time, stirring with wire whisk after each addition until butter is completely melted.
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ButterButter
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WhiskWhisk
15
Remove from heat; cover to keep warm.
16
Cut meat into slices. Top with the sauce.
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SauceSauce
MeatMeat
17
Serve with the potatoes.
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PotatoPotato
DifficultyExpert
Ready In1 h, 22 m.
Servings22
Health Score3
Gluten Free
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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