Learn how to make reverse seared beef, using a beautiful chateaubriand. Also, how to make a delicious bearnaise sauce to go with it!
When it comes to fine cuts of beef, I have a soft spot for Chateaubriand. It’s perfectly sized “for two” and always a special treat! Top it with homemade Bearnaise Sauce and it’s a little bit of heaven.
So given my love for Chateaubriand, it was my beef of choice to try the reverse seared method.
The reverse seared method of cooking beef is the opposite of what many think of when it comes to cooking beef. Rather than searing the beef first and finishing in the oven, the Reverse Sear method slow-roasts the beef first in the oven, then finishes it with a sear. My experience is that this method produces a superior finished product with much more predictable “done-ness”. I highly recommend it!
Reverse-Seared Chateaubriand with Bearnaise Sauce
- Salt and pepper
- Olive oil
Bearnaise Sauce (enough for 1 Chateaubriand):
- 1/2 cup unsalted butter cut into 1/2" cubes
- 1 1/2 Tbsp. minced shallots
- Kosher salt and freshly ground black pepper
- 1 Tbsp. Champagne vinegar or white wine vinegar
- 1 large egg yolk
- 1 1/2 tsp. fresh lemon juice
- 2 Tbsp. finely chopped fresh tarragon
- For the Bearnaise Sauce:
- Melt a tiny bit of butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper and stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, about 2-3 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 3 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it and set aside. Melt 1/2 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolk, lemon juice, and 2 tsp. water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
- For the Chateaubriand:
- Preheat oven to 275° F. Place a cooking rack on top of a foil lined baking sheet and set aside.
- Dry meat with a paper towel and top with salt and pepper. Insert an oven-safe thermometer in to the thickest part of the meat.
- When oven is preheated, place meat on top of cooling rack and place in oven. Roast until thermometer registers a temperature of 125-128° F. for medium-rare or 135-138° F. for medium.
- Remove from oven and allow to rest while you preheat your skillet.
- Heat a skillet (I love cast iron!) over medium-high heat. Add 1 Tbsp. olive oil and 1 Tbsp. butter to pan. Once heated, add the beef and sear on all sides. Remove to a cutting board to rest for another 5 minutes. Slice and serve topped with Bernaise sauce.