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Chateaubriand with béarnaise sauce and fries

Chateaubriand with béarnaise sauce and fries is built on Tarragon Vinegar, White Pepper Corns, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   To make the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.

2. 2

   Place over a pan of simmering water and whisk together until thickened and light in colour.

3. 3

   Season with salt and black pepper and add the chopped tarragon leaves.

4. 4

   Turn off the heat and leave the bowl over the pan until ready to use

5. 5

   Heat a large ovenproof frying pan until hot, add the oil and half the butter then add the beef and seal on each side until browned, adding the rest of the butter as you go, basting the beef with it.

6. 6

   Transfer to the oven and roast for 15-20 minutes, (depending how you like your beef).

7. 7

   Remove from the oven, turn over and allow to rest for at least 15 minutes.

8. 8

   Meanwhile, place the cherry tomatoes onto a roasting tray and place in the oven for 8-10 minutes until just bursting.

9. 9

   Heat a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

10. 10

    Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured.

11. 11

    Remove the fries then increase the heat on the fat fryer to 190C/375F and return the fries to the fryer and cook for 2-3 minutes until golden-brown and crisp.

12. 12

    Remove with a slotted spoon and drain onto kitchen paper then season with salt and a little black pepper.

13. 13

    To serve, carve the rested beef into thick slices and place onto the serving plate.