Restaurants›Pepper Tree Restaurant›Chateaubriand For Two Recipe

Chateaubriand For Two Recipe

Inspired by Pepper Tree Restaurant
Time45m
Serves2

16 oz center-cut filet mignon served with bearnaise sauce and bouquetiere of vegetables

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Instructions

1

Prepare the Filet Mignon

Preheat your grill or skillet over medium-high heat. Season the filet mignon with salt and black pepper on both sides.

2

Cook the Filet

Add the olive oil and butter to the cooking surface. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare. Adjust cooking time according to your preferred doneness.

3

Rest the Meat

Remove the filet from heat and let it rest for 5 minutes before slicing.

4

Make the Bearnaise Sauce

In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half, then strain. In a bowl, whisk egg yolks and the strained reduction over a double boiler until thickened. Gradually whisk in melted butter and lemon juice until smooth.

5

Prepare the Vegetables

In a separate pan, heat olive oil over medium heat. Add carrots, zucchini, asparagus, and cauliflower. Sauté for 5-7 minutes until tender. Season with salt and pepper to taste.

6

Serve

Slice the filet mignon and plate it alongside the sautéed vegetables. Drizzle with bearnaise sauce.