Week 26 – Chef Max Manrique’s Chateaubriand with Bèarnaise Sauce


3 pounds beef tenderloin roast, trimmed

6 cloves garlic, quartered

3/4 cup extra virgin olive oil

salt and pepper

3 cloves chopped fresh garlic

3/4 cup butter

Preheat oven to 375 degrees F

Cut 8 small slits in the roast. Insert garlic into slits. Salt and pepper roast Place roast onto a rack in a roasting pan, and pour water into bottom of pan. Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes

Béarnaise Sauce


1/4 cup dried tarragon

1-1/2 cups red wine vinegar

1/4 cup minced shallots

6 egg yolks

1/2 cup hot water

1 lemon, juiced

2 pinches salt

2 pinches cayenne pepper

2 cups butter, melted

In a heavy skillet, sauté tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture become paste-like. Remove from heat. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar,and shallot mixture and blend well.