Valentine's Dinner Chateaubriand For Two

Châteaubriand is a dish named for 19th-century French statesman and author François Châteaubriand.

It's made with a premium piece of beef cut from the center of a beef tenderloin. It's large enough to serve two people which is why it makes an elegant yet easy entree for a romantic dinner at home.

Châteaubriand for Two w/Sauce Béarnaise

Châteaubriand is traditionally topped with Sauce Béarnaise (recipe below). Accompanied by simple side dishes, it really is the perfect menu for an intimate dinner for two.

Châteaubriand for Two

Châteaubriand for Two

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Delicious and surprisingly easy to make at home, Châteaubriand with Sauce Béarnaise is a fabulous choice for an elegant and romantic dinner for two.

Ingredients

  • 12 ounces beef tenderloin (see notes)
  • 1-1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Sauce Bearnaise for serving (see recipe below)

Instructions

  1. Preheat the oven to 400°F and season the beef liberally on all sides with salt and pepper. Heat the olive oil in a heavy, ovenproof skillet over medium-high heat. Add the beef and sear until lightly browned on all sides, turning with tongs as needed, about 3 minutes total.
  2. Place the skillet in the oven and roast for 10 to 12 minutes, until an instant-read thermometer registers 125° for medium rare. Tent with foil and allow to rest for 20 minutes before carving.
  3. Serve with Sauce Béarnaise (printable recipe follows).

Notes

Tell your butcher that you are making Châteaubriand, and have him cut a section from the very center of a whole beef tenderloin.

Ask him to trim away the silver skin and any excess fat as well. You should have a beautiful looking, lean cut of beef measuring 2-1/2 to 3-inches in diameter and 5 to 6 inches long when he's done.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 641 Total Fat: 52g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 145mg Sodium: 245mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 41g
Note: Nutrition information is estimated and may vary from your actual results.
How To Make Béarnaise Sauce

How To Make Béarnaise Sauce

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Sauce Béarnaise is a classic French sauce made with eggs and butter and flavored with a white wine vinegar reduction, shallots and tarragon.

Ingredients

  • 1/4 cup champagne or white wine vinegar
  • 1/4 cup dry white wine
  • 1 tablespoon shallots, very finely chopped
  • 3 tablespoons fresh tarragon leaves, chopped
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon salt
  • 10 tablespoons (1 stick plus 2 tablespoons) butter, melted
  • 3 large egg yolks

Instructions

  1. Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat. Bring to a rapid simmer and cook for 6 to 8 minutes, or until reduced by about 75%.
  2. Set aside to cool for a few minutes, then strain into a small bowl, pressing the shallot mixture with the back of a spoon to squeeze out all of the liquid. You should have about 2 tablespoons. If you're short, just add a little water to make up the difference.
  3. Rinse and dry the saucepan and add the butter. Melt completely over medium heat and set aside for 2 to 3 minutes. Carefully skim off most of the foam that forms with a spoon and set aside. Removing the foam helps the sauce to emulsify.
  4. Place 1/2 to 3-4-inch of water in a saucepan and bring to a simmer over medium heat. Find a heatproof bowl that will fit over the simmering water without actually touching it during cooking. A distance of about 1-1/2 inches between the water and the bottom of the bowl is ideal. We generally use a stainless mixing bowl over a 2-quart saucier.
  5. Place the egg yolks and strained vinegar mixture into the heatproof bowl and whisk together until blended. Set the bowl over the simmering water and whisk vigorously as the eggs thicken and increase in volume, scraping the sides frequently to keep the mixture cooking evenly. You must whisk continually until the eggs have thickened to the point where you can see thin ribbons form when you lift the whisk. This should take about 5 minutes.
  6. To finish the sauce, whisk in the melted butter in a very slow drizzle. The sauce will thicken and develop a glossy sheen. Pour into a sauce boat and serve immediately.

Notes

Béarnaise can be made up to 1 hour in advance and kept warm in a very clean thermos, but for safety sake, don't keep it any longer.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 151 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 201mg Sodium: 236mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 6g
Note: Nutrition information is estimated and may vary from your actual results.
Roasted Tarragon Potatoes

Roasted Tarragon Potatoes

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 3/4 lb small gold or red potatoes
  • 3 tablespoons butter, divided
  • 2 tablespoons fresh tarragon leaves, chopped
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400° and line a shallow baking pan with parchment paper or foil.
  2. Melt 1 tablespoon of the butter and place in a large mixing bowl. Scrub the potatoes thoroughly and add to the bowl with the butter. Sprinkle with salt and pepper, toss to coat completely, then turn onto the prepared baking pan in a single layer. Roast for 20 to 25 minutes, or until the potatoes are tender when pierced with a knife.
  3. Melt the remaining 2 tablespoons of butter and stir in the chopped tarragon. Place in a mixing bowl and add the potatoes. Toss to coat and serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 365 Total Fat: 18g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 46mg Sodium: 314mg Carbohydrates: 46g Fiber: 4g Sugar: 3g Protein: 6g
Note: Nutrition information is estimated and may vary from your actual results.
Buttered Grape Tomatoes

Buttered Grape Tomatoes

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 1/2 pint grape tomatoes, halved lengthwise
  • 1-1/2 tablespoons butter
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Heat the butter in a large skillet over medium-high heat. As soon as it begins to foam, add the tomatoes.
  2. Cook, tossing continually with a spatula, until the tomatoes are softened but still holding their shape, 3 to 4 minutes. Season to taste with salt and pepper, add the parsley and cook 1/2 minute longer.
  3. Transfer to a serving dish using a slotted spoon.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 91 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 221mg Carbohydrates: 3g Fiber: 1g Sugar: 2g Protein: 1g
Note: Nutrition information is estimated and may vary from your actual results.
Roasted Asparagus with Lemon Butter

Roasted Asparagus with Lemon Butter

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Perfectly roasted asparagus is easy to make and the best way to bring out the natural sweetness and unique flavor of this healthy veggie.

Ingredients

  • 1 lb asparagus, ends trimmed
  • 3 tablespoons butter
  • Salt and freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 425°F. 
  2. Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom of the stalk to ensure tenderness and even cooking.
  3. Add the butter to a large, rimmed baking sheet and place it in the oven for a minute or so to melt.
  4. Tilt the pan back and forth to coat it with the melted butter, then add the asparagus in a single layer.
  5. Drizzle with lemon juice and, using tongs, toss the asparagus until thoroughly coated. Season lightly with salt and pepper.
  6. Roast the asparagus until tender, 10 to 15 minutes, rotating the pan about halfway through the cooking time. Exact timing will depend on the thickness of the spears.
  7. Sprinkle with lemon zest and transfer to a serving dish.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 216 Total Fat: 18g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 46mg Sodium: 319mg Carbohydrates: 14g Fiber: 6g Sugar: 4g Protein: 6g
Note: Nutrition information is estimated and may vary from your actual results.