Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)
Reverse-Seared Chateaubriand with Bearnaise Sauce
NUTRITION · PER SERVING80M COOK
CAL 64%·PRO 100%
CARBS 6G2% OF CAL
2G FIBER0G ADDED1G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 97G68% OF CAL
43G SAT53G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A perfectly cooked beef tenderloin using reverse-sear method, topped with homemade béarnaise sauce. Elegant and restaurant-quality dinner.
mainfrenchbeef🍪 sheet pan🌡️ thermometer🍳 skillet🥄 saucepan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Chateaubriand
- Salt and pepper
- Olive oil
- Butter
- 1/2 cup unsalted butter (cut into 1/2" cubes)
- 1 1/2 Tablespoons minced shallots
- Kosher salt and freshly ground black pepper
- 1 Tablespoon Champagne vinegar or white wine vinegar
- 1 large egg yolk
- 1 1/2 teaspoons fresh lemon juice
- 2 Tablespoons finely chopped fresh tarragon
At a glance
PER SERVING · TIME 80M
CAL 64%·PRO 100%
CARBS 6G2% OF CAL
2G FIBER0G ADDED1G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 97G68% OF CAL
43G SAT53G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1126mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1385mg
- Calcium
- 117mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.