Recipe

Chateaubriand A La Confederate - Dixie Dusted Blackened Beef Tenderloin With Beer-naise Sauce Recipe

Add Step-by-Step Photos	Alisdhair / All my dishes 1 year, 5 months ago What can one say? Prep:300m Cook:45m Servings:4	Alisdhair
	beef fillet tenderloin southern chateaubriand

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Ingredients

2 ½ lbs. of Beef Tenderloin (cut from the centre)

--Dixie Dust---

¼ cup of granulated garlic

4 tbls. of onion powder

2 tbls. of sweet paprika

1 tbls. of celery salt

½ - 1 tsp. of cayenne pepper

½ tsp. of ground rosemary

--Beernaise Sauce—

7 egg yokes

¼ lb + 3 tbls. of butter

4 large shallots

1 cup of beer (use a good Pilsner)

1 tbls. of smooth Dijon mustard

Salt, white pepper

--Redneck Potatoes—

16 medium sized red potatoes

Salt, pepper

Fresh parsley

Directions

FOR THE DUST: Mix everything together – This will be a slight bit more than needed but hold on to it, for the South will rise again!

FOR THE TENDERLOIN: Leave it in one piece, well cleaned and of a comely shape. Rub it ever so lightly with olive oil and then coat it with the spices. Let it rest for a spell (4 hours) in the refrigerator and remove it 45 minutes before it is to be cooked.

FOR THE BEERNAISE: Beat the egg yokes in a metallic bowl and have them waiting.

Mince the shallots as finely as possible and cook them in 1 tbls. of the butter for a few minutes but do not allow them to brown.

Melt the remaining butter until the froth subsides and then whisk it into the eggs as you would for any Hollandaise sauce.

Set the bowl over boiling water and add the beer, a little at a time and whisking all the while. Cook until thick. Finish it with the mustard, shallots and season with the salt and white pepper.

FOR THE POTATOES: Cut them in half and boil them in salted water until ¾ of the way done. Cool them at once in iced water and drain very well.

Just prior to serving them, deep fry them until crisp and toss with the salt, pepper and parsley.

TO PREPARE: Take the beef and in a large iron skillet (not searing hot at first) and cook it on all sides until blackened – do this by slowly increasing the heat as it cooks which will insure even cooking when you finish it in the oven. Med rare is good.

TO SERVE: To be classy, carve the meat at table side and serve it with the sauce separately. Garnish with the potatoes and if so desired, some fresh greens cooked in butter along with some bacon.

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Comments

mjcmcook 1 year, 5 months ago said:
Hello...
I can say 'Marvelous Recipe'...!!!
I love all the ingredients and the way you put them together!
I can hardly wait to try this recipe for my
Friends!
A lovely glass of wine will really complete this
dish!
Thanks for the posting and a "5" FORKS !!!
Is this your 'First' "5" ?
....mjcmcook....