Chateaubriand A La Confederate - Dixie Dusted Blackened Beef Tenderloin With Beer-naise Sauce
From alisdhair 15 years ago
- 45 minutes to make
- Serves 4
What can one say?
Ingredients
- 2 ½ lbs. of beef tenderloin (cut from the centre) shopping list
- --Dixie Dust--- shopping list
- ¼ cup of granulated garlic shopping list
- 4 tbls. of onion powder shopping list
- 2 tbls. of sweet paprika shopping list
- 1 tbls. of celery salt shopping list
- ½ - 1 tsp. of cayenne pepper shopping list
- ½ tsp. of ground rosemary shopping list
- --beernaise Sauce— shopping list
- 7 egg yokes shopping list
- ¼ lb + 3 tbls. of butter shopping list
- 4 large shallots shopping list
- 1 cup of beer (use a good Pilsner) shopping list
- 1 tbls. of smooth Dijon mustard shopping list
- salt, white pepper shopping list
- --Redneck Potatoes— shopping list
- 16 medium sized red potatoes shopping list
- salt, pepper shopping list
- fresh parsley shopping list
How to make it
- 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.
People Who Like This Dish 12
- 3gdogs Nowhere, Us
- boosan21 Pleasant Valley, CT
- elgourmand Apia, WS
- jenniferbyrdez Kenner, LA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- momo_55grandma Mountianview, AR
- zoetheunicorn Hastings, AU
- mimi62 Muscatine, IA
- totalbedlum Kennesaw, GA
- shai Gainesville, FL
- Plus 2 othersFrom around the world!
The Rating
Reviewed by 8 people-
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!
...more
mjcmcook
in Beach City loved it
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what a recipe redneck taters are good{any brand} great recipe thanks
momo_55grandma
in Mountianview loved it
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yum i love the bernaise sauce
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Reviews & Comments 7
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