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Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce

For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. Neonatal disposable oxygen probe For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

I made this for my wife and I for Father day. I used a middle cut tenderloin (about 2 pounds), trimmed off all the fat, etc. then tied it with three cords to help it keep it shape. While it was getting up to room temp I cut the potatoes into Saute meat and potatoes in separate skillets and then popped them in different ovens. Bearnaise sauce was fairly easy probably have been slightly better if I had used clarified butter, but the end results were great. It is important to use just barely simmering water about 180 to 190 degrees and not have it touch the bottom of your pan. I used an internal meat thermometer to get the temp I wanted. What can I say? Fairly easy recipe with excellent results.

We had for the very first time, a Chateaubriand on Christmas Day and I had no idea how to cook one. One of my pet peeves about the food network is that you can always trust their recipes. Case in point, the cook time on this recipe.

It wrong. I knew that med rare for meat is between 120 and 125 degrees and once rested it will be perfect, so I just stuck a thermometer into it after searing and put it in the oven. It was truely a wonderful meal. I used the bernaise sauce over asparagus instead of the meat because the meat was so good on its own!

This Tenderloin and Bernaise sauce is amazing! I had actually just watched Alton Brown do a Good Eats episode on Beef Tenderloin so I did follow his advice I let the beef rest with a foil tent for about 15 minutes after searing, and then again for about 30 minutes after roasting. I used a probe thermometer took it out of the oven at 135F. It was an absolutely perfect medium rare, all the way through.