Morten’s Tenderloin Châteaubriand with Béarnaise Sauce recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Morten’s Tenderloin Châteaubriand with Béarnaise Sauce

Serves 2-4
Follow this step-by-step recipe to make Morten's Tenderloin Châteaubriand with Béarnaise Sauce. Impress your guests with this elegant steakhouse roast beef dinner.
  • 1 (1 1/2-pound) Certified Angus Beef ® center cut tenderloin roast (Châteaubriand), tied
  • 1 tablespoon plus 2 sticks unsalted butter, divided
  • 1 large shallot, minced
  • 2 1/4 teaspoons kosher salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 2 tablespoons white wine vinegar
  • 2 large egg yolks
  • 1-2 tablespoons fresh lemon juice
  • 1 tablespoon warm water
  • 1 tablespoon finely chopped fresh tarragon
  1. Melt 1-tablespoon butter in a small saucepan over medium heat. Stir in shallots, 1/4-teaspoon each of salt and pepper. Stir in vinegar and cook until vinegar is evaporated and shallots are translucent; 7-8 minutes. Transfer to a bowl to cool.
  2. Preheat oven to 450°F.
  3. Melt remaining diced butter in saucepan over medium heat until foamy; transfer to a measuring pitcher and keep warm.
  4. In a blender, combine egg yolks, 1-tablespoon lemon juice and 1-tablespoon warm water; puree until smooth. Turn blender to low, remove filler cap and slowly pour in a thin stream of the warmed butter; discarding any milk solids at bottom of pitcher. Pour into a bowl, add tarragon and reserved shallots. Add additional lemon juice and salt and pepper, to taste, if needed.
  5. Cover bowl with plastic wrap and keep warm for up to 2 hours while preparing roast.
  6. Season tenderloin roast with remaining salt and pepper, place in roasting pan fitted with a rack. Roast 15 minutes, turn temperature down to 375°F and roast an additional 20 minutes for Morten’s favorite doneness; medium rare (125-130°F). Tent with foil and allow to rest 10 minutes; slice and serve with warm béarnaise sauce on the side or over tenderloin.

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