7 Beef Chateaubriand With Béarnaise, Garlic and Fresh Herbs Christmas Dinner

As I plan my Christmas dinner this year, I’m considering the timeless appeal of Beef Chateaubriand paired with a rich Béarnaise sauce. The blend of garlic and fresh herbs is a classic that never disappoints. I’ve stumbled upon several exciting variations that could elevate this dish into something truly special. If you’re intrigued by the potential to impress your guests with a unique twist on a traditional favorite, let’s explore these culinary options together.

Classic Beef Chateaubriand With Traditional Béarnaise Sauce

Beef Chateaubriand is a classic French dish renowned for its tenderness and deep flavor, perfect for special occasions like Christmas dinner. This dish is traditionally served with a rich Béarnaise sauce, which features herbs and butter, elevating the succulent beef and enhancing its luxurious experience.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Beef: Pat the beef tenderloin dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
3. Sear the Beef: Heat olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add the beef tenderloin and sear it for about 3-4 minutes on each side, until nicely browned. Add the crushed garlic, rosemary, and thyme to the pan during the last minute of searing for additional flavor.
4. Roast in the Oven: Transfer the skillet to the preheated oven and roast the beef for about 20-25 minutes or until it reaches your desired doneness (130°F for medium-rare). Use a meat thermometer to check.
5. Rest the Beef: Once cooked, remove the skillet from the oven and place the beef on a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes to allow the juices to redistribute.
6. Make the Béarnaise Sauce: While the beef is resting, prepare the Béarnaise sauce. In a small saucepan, combine the minced shallots, white wine vinegar, and a tablespoon of water. Bring to a simmer over medium heat and cook until the mixture reduces by half. Strain it into a bowl, removing the shallots.
7. Combine Egg Yolks and Vinegar: In a heatproof bowl, whisk together the egg yolks and reduced vinegar mixture. Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume.
8. Add Melted Butter: Gradually whisk in the melted butter until the sauce is thick and creamy. Remove from heat and stir in the chopped tarragon. Season with salt and pepper to taste.
9. Slice and Serve: Slice the rested beef Chateaubriand into thick medallions. Arrange on a serving platter and drizzle with the Béarnaise sauce, or serve the sauce on the side. Enjoy your elegant Christmas dinner!

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Herb-Crusted Beef Chateaubriand With Garlic and Rosemary

Herb-Crusted Beef Chateaubriand is a sophisticated and flavorful dish that enhances the classic tenderloin beef with a fragrant herb crust. This version captures the essence of garlic and rosemary, adding a delightful aromatic layer to the succulent meat, making it a perfect centerpiece for your Christmas dinner.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting.
2. Prepare the Beef: Pat the beef tenderloin dry with paper towels to remove excess moisture. Season it generously on all sides with salt and freshly ground black pepper.
3. Sear the Beef: Heat olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add the beef tenderloin and sear it for about 3-4 minutes on each side until it is nicely browned all over.
4. Prepare the Herb Mixture: In a bowl, combine the minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and panko breadcrumbs. Stir in the melted butter until the mixture is well combined and forms a paste-like consistency.
5. Coat the Beef: After searing, remove the skillet from the heat. Spread the herb mixture evenly over the top and sides of the beef tenderloin, pressing it gently to adhere.
6. Roast in the Oven: Transfer the skillet back to the preheated oven and roast the beef for about 20-25 minutes or until it reaches your desired doneness (130°F for medium-rare). Use a meat thermometer to check the internal temperature.
7. Rest the Beef: Once cooked, remove the skillet from the oven and place the beef on a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute for maximum flavor and tenderness.
8. Slice and Serve: After resting, slice the beef into thick slices and serve with your choice of sides and sauce. Enjoy the flavorful herb crust along with the tender meat for a delightful holiday meal.

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Smoky Beef Chateaubriand With Chipotle Béarnaise

Smoky Beef Chateaubriand with Chipotle Béarnaise is a bold and flavorful centerpiece that brings a unique twist to a classic dish. The combination of perfectly cooked beef tenderloin infused with smoky flavors, paired with a creamy chipotle béarnaise sauce, makes for an unforgettable Christmas dinner that is both elegant and inviting.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C), which will ensure optimal cooking conditions for the beef tenderloin.
2. Prepare the Beef: Pat the beef tenderloin dry using paper towels, which helps to achieve a better sear. Season the meat generously on all sides with salt, freshly ground black pepper, smoked paprika, garlic powder, and onion powder. Let it sit at room temperature for about 15-20 minutes to enhance the flavor.
3. Sear the Beef: Heat olive oil in a large, oven-proof skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned beef tenderloin to the skillet. Sear the beef for approximately 4-5 minutes on each side until a beautifully brown crust forms.
4. Roast the Beef: After searing, transfer the skillet with the beef directly into the preheated oven. Roast the beef for about 20-25 minutes or until it reaches your desired doneness (130°F for medium-rare). Use a meat thermometer to accurately check the internal temperature.
5. Rest the Beef: Once cooked to perfection, carefully remove the skillet from the oven. Transfer the beef to a cutting board and tent it loosely with aluminum foil. Let the beef rest for 10-15 minutes to allow the juices to redistribute, resulting in a juicier and more tender cut.
6. Make the Chipotle Béarnaise: While the beef is resting, prepare the béarnaise sauce. In a small saucepan over medium heat, combine the minced chipotle peppers, white wine vinegar, and chopped tarragon. Reduce the mixture until it’s nearly evaporated, then remove from heat.
7. Whisk the Egg Yolks: In a mixing bowl, whisk together the egg yolks and a tablespoon of water until pale and creamy. Place the bowl over a pot of simmering water (double boiler style) and whisk constantly until the mixture thickens slightly.
8. Incorporate the Butter: Gradually add the melted unsalted butter to the egg yolk mixture, whisking continuously until combined and emulsified. Stir in the lemon juice, and season with salt to taste.
9. Serve: Slice the rested beef tenderloin into thick slices and arrange on a serving platter. Drizzle the smoky chipotle béarnaise sauce over the beef or serve it on the side for guests to add as they prefer. Pair with your favorite holiday sides and enjoy the sophisticated flavors of this memorable dish.

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Mustard-Crusted Beef Chateaubriand With Tarragon Béarnaise

Mustard-Crusted Beef Chateaubriand With Tarragon Béarnaise is a refined yet festive dish perfect for a celebratory Christmas dinner. The beef tenderloin is generously coated with a zesty mustard crust that not only enhances the flavor but also adds an appealing texture. Accompanying this succulent meat is a classic tarragon béarnaise sauce, elevating the dish into an elegant masterpiece.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for roasting the beef.
2. Prepare the Beef: Pat the beef tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper. Spread the Dijon mustard evenly over the entire surface of the beef.
3. Create the Mustard Crust: In a bowl, mix panko breadcrumbs with olive oil, chopped tarragon, and a pinch of salt. Once combined, press this mixture firmly onto the mustard-coated beef, ensuring it adheres well.
4. Sear the Beef: In a large, oven-proof skillet, heat a little olive oil over medium-high heat. Once hot, carefully place the beef tenderloin in the skillet. Sear on each side for about 4-5 minutes or until the crust is golden brown.
5. Roast the Beef: Transfer the skillet to the preheated oven. Roast for 20-25 minutes until the internal temperature reaches your desired doneness (130°F for medium-rare). Use a meat thermometer for accuracy.
6. Rest the Beef: Remove the skillet from the oven and transfer the beef to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 10-15 minutes to ensure the juices are retained.
7. Prepare the Tarragon Béarnaise: While the beef is resting, prepare the béarnaise sauce. In a small saucepan, combine egg yolks, white wine vinegar, and water. Whisk constantly over medium heat until the mixture thickens and becomes pale.
8. Incorporate Butter: Gradually whisk in the melted unsalted butter, ensuring it emulsifies smoothly. Stir in fresh tarragon and lemon juice. Season with salt to taste.
9. Serve the Dish: Slice the rested beef tenderloin into thick medallions. Arrange the slices on a serving platter and drizzle with the tarragon béarnaise sauce.

Enjoy this festive and elegant dish that promises to impress your holiday guests!

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Red Wine Reduction Beef Chateaubriand With Garlic Butter

Red Wine Reduction Beef Chateaubriand With Garlic Butter is a sumptuous main course that pairs tender beef tenderloin with a rich red wine reduction and flavorful garlic butter. This dish is perfect for impressing guests at your Christmas dinner, offering a beautiful presentation and an extraordinary taste experience.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Beef: Pat the beef tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper on all sides to enhance the flavor.
3. Sear the Beef: In a large, oven-proof skillet, heat the olive oil over medium-high heat. Once hot, add the beef tenderloin and sear it for about 4-5 minutes on each side, or until it develops a nice golden-brown crust.
4. Roast the Beef: Transfer the skillet to the preheated oven. Roast for approximately 20-25 minutes or until the internal temperature reaches 130°F for medium-rare. Use a meat thermometer to check for doneness.
5. Prepare the Red Wine Reduction: While the beef is roasting, combine the red wine, beef broth, and chopped rosemary in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Allow the mixture to reduce by half, which should take about 10-15 minutes. Stir occasionally to prevent sticking.
6. Make the Garlic Butter: In a small bowl, mix the room temperature unsalted butter with the minced garlic and chopped parsley. Set aside.
7. Rest the Beef: Once the beef has reached your desired doneness, remove the skillet from the oven. Transfer the beef to a cutting board, tent it loosely with aluminum foil, and let it rest for 10-15 minutes. This helps the juices redistribute for a juicy bite.
8. Finish the Red Wine Reduction: Once the reduction has thickened, remove it from the heat. Whisk in the garlic butter until it melts and incorporates into the sauce, enhancing its flavor.
9. Slice and Serve: After resting, slice the beef tenderloin into thick medallions. Arrange them on a serving platter and drizzle with the red wine reduction. Serve immediately, garnished with fresh parsley if desired. Enjoy your elegant Christmas dinner!

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Mediterranean Beef Chateaubriand With Feta and Oregano

Mediterranean Beef Chateaubriand With Feta and Oregano is a delightful twist on the classic beef dish, featuring a vibrant blend of Mediterranean flavors. This preparation highlights the rich, tender beef tenderloin paired with tangy feta cheese, fragrant oregano, and a drizzle of olive oil, making it a perfect centerpiece for your Christmas dinner or any festive gathering.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the beef.
2. Prepare the Beef: Gently pat the beef tenderloin dry with paper towels. Season the tenderloin generously on all sides with salt and freshly ground black pepper to enhance the flavor.
3. Sear the Beef: In a large, oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned beef tenderloin and sear it for approximately 4-5 minutes on each side until a golden-brown crust develops.
4. Roast the Beef: Transfer the skillet directly to the preheated oven. Roast the beef for about 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accurate readings.
5. Prepare Topping Mixture: While the beef is roasting, in a mixing bowl, combine crumbled feta cheese, chopped oregano, minced garlic, lemon juice, and chopped parsley. Mix these ingredients well until they’re evenly combined.
6. Add Cherry Tomatoes: After about 15 minutes of roasting, remove the skillet briefly from the oven and scatter the halved cherry tomatoes around the beef. Then, spread the feta and oregano mixture evenly over the top of the beef tenderloin.
7. Finish Roasting: Return the skillet to the oven and continue roasting for an additional 5-10 minutes until the cheese is slightly golden and the beef reaches your preferred level of doneness.
8. Rest the Beef: Once done, remove the skillet from the oven and transfer the beef to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes to allow the juices to redistribute.
9. Slice and Serve: After resting, slice the beef tenderloin into thick pieces. Serve with the roasted cherry tomatoes and drizzle any leftover juices or toppings from the skillet over the slices for added flavor. Enjoy your Mediterranean feast!

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Asian-Inspired Beef Chateaubriand With Ginger Béarnaise

Asian-Inspired Beef Chateaubriand with Ginger Béarnaise is a sophisticated and flavorful take on the classic beef dish, incorporating vibrant Asian flavors. This unique blend of tender beef tenderloin paired with a silky ginger-infused béarnaise sauce creates an unforgettable centerpiece for your holiday dinner. The combination of ginger, soy sauce, and fresh herbs deliciously complements the rich meat, making it an exciting option for those looking to impress their guests.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beef.
2. Prepare the Beef: Pat the beef tenderloin dry with paper towels. Season generously all over with salt and freshly ground black pepper, ensuring even coverage.
3. Sear the Beef: In a large, oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned beef tenderloin and sear for 4-5 minutes on each side, or until a golden-brown crust forms.
4. Roast the Beef: Transfer the skillet to your preheated oven. Roast for approximately 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer to ensure accuracy.
5. Prepare the Ginger Béarnaise: While the beef roasts, in a double boiler or heatproof bowl set over simmering water, combine the egg yolks, white wine vinegar, and lemon juice. Whisk the mixture continuously until it thickens and becomes pale.
6. Incorporate Butter: Gradually whisk in the cubes of unsalted butter one at a time, allowing each piece to melt into the sauce before adding the next. Continue whisking until the sauce is smooth and velvety.
7. Add Flavors: Stir in the grated fresh ginger, chopped basil, and tarragon into the béarnaise sauce. Season with salt and black pepper to taste, mixing well until all flavors are combined.
8. Slice the Beef: Once the beef has roasted to the desired doneness, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, enhancing tenderness.
9. Serve: Slice the beef tenderloin into thick portions and arrange them on a serving platter. Drizzle the ginger béarnaise sauce over the top and garnish with sliced scallions. Serve warm and enjoy this deliciously unique main dish at your Christmas dinner!