Instructions:
Preparing the Vegetables:
- Preheat your oven to 425°F (220°C).
- Toss the baby potatoes and carrots with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, then add the green beans to the sheet. Toss to combine and roast for an additional 10-15 minutes, or until all the vegetables are tender and lightly browned. Adjust seasoning as needed.
Cooking the Chateaubriand:
- Preheat your oven to 400°F (200°C).
- Season the beef generously with salt and pepper. If using, press fresh herbs onto the surface.
- Heat olive oil and butter in a heavy, oven-proof skillet over high heat. Sear the beef on all sides until a golden crust forms, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven. Roast for about 15-20 minutes for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for doneness: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare.
- Remove the beef from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Making the Béarnaise Sauce (Optional):
- Combine vinegar, white wine, and shallots in a small saucepan. Simmer over medium heat until reduced by half. Strain and let cool.
- In a heatproof bowl, whisk the egg yolks and the vinegar reduction until well blended. Place the bowl over a pot of simmering water (double boiler) and continue whisking.
- Gradually add melted butter, whisking constantly, until the sauce thickens. Remove from heat, stir in chopped tarragon, and season with salt and pepper.
Serving:
- Slice the Chateaubriand into thick pieces and serve with the roasted vegetables on the side. Drizzle the Béarnaise sauce over the beef or serve it on the side, as preferred.
Enjoy your luxurious Chateaubriand beef and vegetables, a dish sure to impress any guest or make any occasion special!
