Chateaubriand Steak with Bearnaise Sauce and Caramelized Onions
A fancy and classic French recipe you can make for your dinner party which will dazzle your guests! It is a special and challenging recipe but you can do it!
Servings: 4 yield(s)
Prep Time: 150 mins
Cook Time: 60 mins
Total Time: 210 mins
Ingredients
  • 800 g Veal steak (You can also use lamb steak)
  • 8 Bread slices
  • 2 tbsp Vegetable oil
    • For Marination
  • 1 l Milk
  • 100 ml Vinegar
  • 200 ml Red wine
  • 4 tbsp Olive oil
  • 2 tbsp Paprika
    • For Bearnaise Sauce
  • 4 tbsp Vinegar
  • 2 tbsp Water (Lukewarm)
  • 2 Shallot (Chopped)
  • 2 tsp Black pepper
  • 4 Egg yolk
  • 4 tsp Lemon juice
  • 250 g Butter (Melted)
    • For Caramelized Onions
  • 4 Onions
  • 2 tbsp Granulated sugar
  • 2 tbsp Vegetable oil
  • 2 tbsp Water
Instructions
    For Marination
  1. Mix milk, vinegar, wine, olive oil and paprika in a large bowl. Place the thinned steaks in the mixture and wrap the bowl with cling wrap. Let it rest in the fridge for at least 2 hours. (You may leave it overnight for a better result.)
    2. For Cooking
  2. Take the steaks outside the marination mixture and wash them with warm water. Dry the steaks gently with kitchen paper.
  3. Pour 2 tbsp of vegetable oil on a pan and heat up the pan. When ready, place the steaks on the pan. Cook each side for 2-3 minutes in high heat for the searing process of the meat.
  4. Place the seared steaks on an oven tray you covered with parchment paper. Cover the tray with aluminium foil.
  5. Preheat the oven at 190℃. (fan mode off)
  6. Cook the steaks in the oven for 50 minutes, then open the foil wrapping and cook for 10 more minutes. While doing this extra 10 minutes, put another tray under the steaks which you placed the bread slices. This way bread will be toasted at the same time the meat gets ready.
    7. For Bearnaise Sauce
  7. While waiting for the steaks to get ready, start making the sauce. Add vinegar, water, chopped shallots and black pepper in a small pan. Start stirring in low heat until the liquids evaporate. Let it rest on the counter to cool down.
  8. Add water in a large pot until its half height and put on the burner to boil. When it boils, choose a smaller pot you can simply put on the big pot without touching the boiling water. (Benmari Technique)
  9. Put the egg yolks and lemon juice in the smaller pot which you placed on the bigger pot. Start stirring with a whisk, stir until it gets a consistency similar to cream. Take it away from the boiling water and place on the counter.
  10. Add melted butter slowly into the egg yolk and lemon juice mixture. For the last step, and the shallots you cooked before and mix evenly. (This sauce will stay fresh for only 1 hour so prepare it as close as possible to the serving time.)
    11. For Caramelized Onions
  11. Cut the onions into thin rings. Add the oil in a pan and heat up. When ready, add the onions. Stir regularly in low heat for 3 minutes. Pour the sugar and water on top and keep stirring until you get a pinkish color. (almost 10-15 minutes)
    12. For Serving
  12. Place the toasted bread slices on plates. Pour one tablespoon of Bearnaise Sauce you prepared and 1 tablespoon of caramelized onions for each bread slice.
  13. Finally, place one steak on top of each slice and it is ready to serve. You can also pour one more tablespoon of sauce after you place the steak if you want to.
  14. Bon appetit!
Recipe Notes

You can serve this dish with mashed potatoes and white wine.