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Château Briand is the classic french style of preparing a Tenderloin Roast and can be found at most french restaurants as a dish served for two.
When preparing it I always purchase a whole tenderloin roast from costco and cut it in half and then marinade it for a couple hours in the refrigerator.
Marinade:
1 cup olive oil
3 tablespoons freshly ground pepper
3 tablespoons fine sea salt
3 tablespoons tabasco or your favorite hot sauce
2 tablespoons sage
2 tablespoons thyme
After each side is seared in a large frying pan over high heat. I then lower the heat to medium and continue cooking it a lid over the pan for 5- 10minutes per side, until thermometer reads 135. Once done remove from pan and set aside covered loosely with tinfoil while you prepare the Bearnaise.
Bearnaise Sauce
2 shallots finely chopped
1 tablespoon chopped tarragon
1 tablespoon snipped chervil (Can be substituted with 1/2 tablespoon parsley)
Sprig of thyme
Bay Leaf
2 tablespoons white wine vinegar
2 tablespoons white wine
1 egg yolk
tiny pinch of flour
2 oz finely diced butter
1-2 drops fresh lemon juice (maybe omitted)
salt
freshly milled pepper
Put shallots, 1/2 the tarragon and chervil, thyme, bay leaf, vinegar, wine and a pinch of slat in a small sauce pan and boil until reduced and only 3/4 tablespoon remains. Remove it from the heat and allow to cool. Add your egg yolk and 1/2 tablespoon of cold water to top of a double boiler and whisk constantly over hot water (NOT boiling.) Add a few pieces of butter at a time and whisk until smooth before adding more butter. When the sauce is thick add the rest of the tarragon, chervil, lemon juice, and salt and pepper to taste.
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