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Chateaubriand with Italian Béarnaise Sauce

17/11/2023

Chateaubriand is a classic dish of French cuisine, but I’ll suggest a small Italian variation for the béarnaise sauce, perhaps using aromas typical of our territory.

Ingredients for Chateaubriand:

  • 600g of beef fillet (for two people)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Sprigs of fresh rosemary and thyme (for the Italian variation)

Preparation

  1. Preheat the oven to 200°C.
  2. Massage the fillet with extra virgin olive oil, salt, and pepper.
  3. In a very hot pan, sear the fillet on all sides to seal in the juices.
  4. Transfer the fillet to an oven tray, add rosemary and thyme to the meat for an Italian scent, and cook in the oven for about 15-20 minutes for a rare to medium-rare doneness, or as desired.
  5. Let the meat rest for a few minutes before slicing.

Ingredients for the Italian Béarnaise sauce:

  • 3 egg yolks
  • 250g of clarified butter
  • 1 tablespoon of cold water
  • 1 tablespoon of white wine vinegar
  • 2 tablespoons of finely chopped shallot
  • 1 tablespoon of chopped chives (for an Italian touch)
  • Salt and pepper to taste

Preparation

  1. In a small pot, reduce the vinegar with the shallots over low heat until you have about one tablespoon of liquid. Filter and let cool.
  2. In a heat-resistant bowl, whisk the egg yolks with cold water, then place the bowl over a double boiler with simmering, but not boiling, water.
  3. Add the reduced vinegar liquid and continue to whisk until a creamy consistency is achieved.
  4. Add the clarified butter very slowly, continuously beating until the sauce thickens.
  5. Remove from the heat, add chives, salt, and pepper. If the béarnaise sauce becomes too thick, you can add a bit of hot water to reach the desired consistency.

Serve the sliced Chateaubriand topped with the Italian béarnaise sauce, perhaps accompanied by a side of sautéed seasonal vegetables.

Curiosity

The Chateaubriand takes its name from François-René de Chateaubriand, a French writer of the 19th century, but the exact origin and how the recipe has evolved remain a subject of debate among culinary historians. The béarnaise sauce, on the other hand, is a classic hot-emulsified sauce of French cuisine, which owes its name to the Béarn region, although it was actually created in Paris.

Chateaubriand with Italian Béarnaise sauce