Chateaubriand exquisito con felicidad de Béarnaise

Deléitate con los exquisitos sabores de nuestro Chateaubriand con Salsa Béarnaise Clásica, un plato que promete elevar tu experiencia gastronómica a nuevas alturas. Esta sofisticada receta es perfecta para ocasiones especiales y seguramente impresionará a tus invitados con su tierno y jugoso carne y el rico sabor mantecoso de la salsa Béarnaise.

El Chateaubriand, un filete de corte central del solomillo, es conocido por su excepcional ternura y sabor. Es el epítome de la elegancia y el lujo, lo que lo convierte en una opción perfecta para una cena memorable. La clásica salsa Béarnaise, con su textura cremosa y su mezcla aromática de estragón, chalotas y vinagre, complementa maravillosamente la carne, añadiendo un toque de sofisticación francesa a tu mesa.

Para preparar este plato, comienza sazonando el Chateaubriand con sal y pimienta, luego dora a la perfección, sellando sus jugos naturales. Ásalo hasta el nivel de cocción deseado, permitiendo que los sabores se fusionen en una divina sinfonía. Mientras tanto, crea la salsa Béarnaise batiendo las yemas de huevo con una reducción de vinagre de vino blanco, chalotas y estragón, luego añadiendo lentamente mantequilla derretida para formar una salsa sedosa y lujosa.

Sirve el Chateaubriand en rodajas, generosamente cubierto con la salsa Béarnaise, y acompañado de tus guarniciones favoritas, como verduras asadas o puré de patatas cremoso. Este plato no solo deleita el paladar, sino que también crea una experiencia gastronómica inolvidable que celebra el arte de la cocina de alta calidad.

Ya sea que estés organizando una cena o simplemente dándote un capricho con una comida gourmet, este Chateaubriand con Salsa Béarnaise Clásica es una receta que encarna la excelencia culinaria. Sumérgete en el mundo de la cocina gourmet y saborea cada bocado de esta elegante obra maestra.

Ingredientes :

Instrucciones:

Notas:

• Chateaubriand is a center-cut portion of the beef tenderloin, known for its tenderness and flavor, and is often served as a luxurious dish for special occasions.
  Allowing the beef to come to room temperature ensures even cooking.
  Preheating the oven to 400°F (200°C) is essential for roasting the beef to the desired doneness.
  Seasoning the beef generously helps enhance its natural flavors.
  Searing the beef in a hot skillet creates a flavorful crust, which locks in juices.
  An ovenproof skillet is necessary to move it directly from the stovetop to the oven.
  To achieve medium-rare, the internal temperature of the beef should reach 125°F (52°C).
  Resting the beef allows the juices to redistribute, resulting in a juicier and more tender cut.
  Béarnaise sauce is a classic French sauce made from clarified butter emulsified in egg yolks and flavored with tarragon and shallots.
  Finely chopping the shallots ensures they infuse the reduction evenly.
  Straining the reduction removes solids, creating a smooth sauce base.
  Whisking the egg yolks over simmering water, a technique known as a double boiler, prevents them from scrambling.
  Slowly adding melted butter while whisking creates a stable emulsion for the sauce.
  Adding lemon juice and cayenne pepper balances the richness of the sauce with acidity and a hint of heat.
  Keeping the Béarnaise sauce warm prevents it from separating before serving.
  Slicing the beef into medallions makes for an elegant presentation.
  Garnishing with fresh tarragon leaves adds a pop of color and reinforces the sauce's flavor.

Consejos:

• Use a meat thermometer to ensure accurate doneness of the beef.
• Allowing the beef to reach room temperature ensures even cooking.
• Pat the beef dry with paper towels before seasoning to help the crust form during searing.
• Use a heavy skillet that can go from stovetop to oven safely.
• Let the beef rest to redistribute juices, making it juicier when sliced.
• If possible, use clarified butter for the Béarnaise sauce for a smoother texture.
• Stir the Béarnaise sauce constantly while adding melted butter to prevent curdling.
• If the Béarnaise sauce thickens too much, whisk in a little warm water to adjust consistency.
• Keep the Béarnaise sauce warm in a double boiler or thermos to prevent it from cooling and thickening too much.
• Taste the Béarnaise sauce before serving and adjust seasoning if needed.
• Garnish with fresh tarragon right before serving for a pop of color and flavor.
• For a more intense flavor, let the tarragon and shallot mixture steep longer before straining.
• If the sauce separates, whisk in a little cold water or an extra egg yolk to bring it back together.
• Experiment with adding a touch of Dijon mustard to the Béarnaise sauce for a subtle tang.
• Use a sharp knife to slice the beef for clean cuts and presentation.
• Preheat the skillet well to achieve a good sear on the beef.
• Avoid overcrowding the skillet when searing to maintain high heat.
• Make sure the butter is melted and slightly cooled before adding it to the egg yolks.
• Take care not to overheat the egg yolk mixture or it will scramble.
• When resting the beef, cover it loosely with foil to keep it warm without steaming the crust.