Châteaubriand, sauce béarnaise
Preparation
Why this wine?
Good to know
Tips & insights
- Take the châteaubriand out of the fridge in good time so it cooks evenly.
- Sear it hard all over first, then baste it with butter, garlic and thyme and bring it to the point in the oven.
- For the béarnaise, let the reduction of vinegar, wine and shallots cool well before adding the egg yolks, otherwise the sauce curdles.
- Work in the clarified butter only lukewarm and in a thin stream so the sauce binds creamily.
- Let the meat rest for a few minutes before slicing and carve it across the grain.
Frequently Asked Questions
Which wine goes with chateaubriand and béarnaise sauce?
A mature red with soft tannin that doesn't overwhelm the tender fillet and holds its own against the béarnaise. We drink our Sarabande from LaSuite aux Conseillans with it, a Merlot-led red from the Bordeaux region aged for eighteen months in barrique. It gives the fillet a calm, long frame.
How do I make the sauce béarnaise without it curdling?
Whisk the egg yolks with the cooled vinegar reduction over a water bath until creamy, then work in the lukewarm clarified butter slowly. If the temperature stays below about 65 degrees, the sauce binds smoothly. If it gets too hot, a spoonful of cold water helps.
To which doneness should I bring the châteaubriand?
A core of about 52 to 54 degrees gives a juicy medium-rare that suits the fine fillet. Use a thermometer and let the meat rest afterwards so the juices settle and the slice stays clean.
Which side dish goes with the châteaubriand?
Classics are pommes château, fine beans wrapped in bacon or a potato gratin. They give the noble fillet a calm frame and take up the béarnaise well, without competing with the sauce and the meat for attention.
