I decided to do something other than turkey for
Christmas dinner this year.
We started with one of Matt’s favourite appetizers
He has loved this since he was a young child.
Dinner was Chateaubriand.
The tenderloin was presalted the day before and left wrapped in the
fridge for 24 hours, before being unwrapped and left to
air dry for another 12 hours.
The beef was rubbed with fresh garlic and lots of black pepper
and it was cooked on the grill.
Served with an array of vegetables, baked tomato, cauliflower, green beans,
carrots and my favourite Parisienne Potatoes.
And finished with a home-made Bearnaise Sauce.
1/2 cup white wine vinegar
1 tablespoon tarragon
1 shallot finely chopped
3 egg yolks
1 cup melted butter
Simmer the vinegar, tarragon and shallot on low until reduced to about 1 tablespoon.
Strain and place in a tall narrow container. Just big enough to fit the head of an immersion blender. Melt butter in a small sauce pan until hot. Add the three egg yolks to container. Place the blender in the container. While the blender is running, slowly drizzle the hot butter into the egg mixture. Do this slowly so that the butter and the eggs emulsify. (Like making mayonnaise.)
When the sauce is thick, season with salt and pepper and more tarragon to taste.