Châteaubriand, sauce béarnaise
The thick heart of the fillet, seared hard and brought to pink in the oven, sliced after resting — alongside an airy sauce béarnaise with tarragon and shallot. The classic roast for two, no detours, but every care taken.
Reduce the shallots, vinegar, white wine, peppercorns and tarragon stalks together by half, strain and let cool a little.
Season the fillet with salt and sear it hard all over in clarified butter. Add butter, garlic and thyme and baste the meat with it. At 160 °C for 12 to 15 minutes in the oven until the core reaches 52 to 54 °C; then rest for 10 minutes.
Whisk the egg yolks with the reduction over a warm bain-marie until creamy, slowly pour in the clarified butter and season with chopped tarragon and chervil — the mixture must not get too hot, or it will curdle.
Cut the fillet into thick slices and serve with the béarnaise.
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