Slow Roasted Beef Tenderloin (Chateaubriand)
Serves 1030 mins prep180 mins cook
A whole slow roasted tenderloin or the chateaubriand (aka center cut) is my family's favorite thing that I make. It gets requested WAY too much, of course I cascade it in béarnaise which was the bane of my existence at the restaurant world but it is now a favorite. It was the bane of my existence because it took me a LONG time to master 😖 but once you do, it's like riding a bicycle (I promise). Plus I have given you a ton of tips in my Chef Nadia's Tip area that I learned with trial and error, so you don't have to!
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What you need
Instructions
Beef Tenderloin 1 Cover your tenderloin with kosher salt. Let it sit in the fridge for 4 hours. Remove it from fridge 1-2 hours before roasting. 2 Pat dry your tenderloin well and add some pepper. Place on a roasting pan or a baking sheet with a wire rack. You don't want the bottom of the tenderloin touching the pan. 3 Roast at 250°F for 1-2 hours or until roast reaches internal temp of 118-120°F for a medium rare. See notes for other temperature options. 4 Let it rest at least 20 minutes or right until serving. 5 Sear on all sides until golden in a pan or grill. Béarnaise Sauce 7 Melt your butter and let cool. I sometimes brown my butter for a richer, nutty flavor. 8 In a pan, add your shallots, vinegar, wine, dried and fresh tarragon. Turn heat on to medium low and let it cook until all the liquid absorbs. Set aside to cook. 9 Fill a small saucepan 1/3 of the way up with water and bring to a simmer. 10 Add the yolks to a bowl with the shallot and tarragon mixture, white pepper, tabasco and about 2-3 tbsp of the butter. 11 Whisk the yolks over the saucepan. Whisk vigorously until they turn a very pale yellow, adding in your water at this point. It should be about 45 seconds to 1 minute MAX. 12 Remove from heat and emulsify the rest of the butter in VERY slowly. It should look like a thread of butter going in. When you are almost done, reheat a little bit of butter and slowly add to reheat the sauce. 13 Once its all done, add chives and salt to taste and that is it!View original recipe