BEEF: Here is the first of a few "tried and true" recipes on beef.

CHATEAUBRIAND:

NOTE:  A chateaubriand steak is also cut from the middle of the beef filet. It usually weighs 1 lb. or more, and the cut should be at least 3-inch thick.

1 lb. chateaubriand                                         

3 tbsp. butter

salt and freshly-ground pepper

Béarnaise Sauce:

   2 tbsp. dry white wine                                 

   1 tbsp. tarragon vinegar

   ¼ tsp. dry tarragon                           

   2 egg yolks, beaten

   5 tbsp. soft butter

To make béarnaise sauce: In a small heavy saucepan, add wine and vinegar & herb. Simmer mixture over medium-high heat until liquid reduces to about 1 tablespoon.  Strain liquid into beaten egg yolks in a heat-proof bowl set over a pan of simmering water; taking care to make sure that bottom of bowl does not touch the water. Beat the mixture together; then add 1 tbsp. butter and beat for 3 minutes. Keep beating while adding remaining butter gradually; continue beating until butter is totally melted and smooth. Keep sauce warm over hot, but not boiling, water.

Clarify 3 tbsp. butter by melting it slowly in a small saucepan slowly over medium-low heat. Skim off any foam that rises to the top and let it sit for a bit to settle the milk solids. Strain butter to leave any milk solid behind. Clarified butter has a higher smoke point and can be used to cook at higher temperature without browning or burning. Transfer clarified butter to a heavy skillet placed over medium-high or high heat. Brown the chateaubriand for about 8-10 minutes, turning as it browns, making sure that meat browns evenly on all sides. Season the meat with salt and pepper to taste; cover pan, reduce heat to medium and cook meat to desired taste of doneness, between 8-10 to 12 minutes.

Slice meat thinly and serve with sauce