Schloss Schwandegg in Waltalingen

Noé, Kim, and Jari Nyaguy from Schloss Schwandegg in Waltalingen present:

Chateaubriand

Recipe for 4 People

800 g beef tenderloin (center cut)

2 sprigs of fresh thyme

2 sprigs of fresh rosemary

1 g white peppercorns, crushed

40 g sunflower oil

Salt, pepper

Cut the Chateaubriand from the head or the center cut of the tenderloin.

Wash and dry the thyme and rosemary, then chop them finely. Mix the herbs with the crushed peppercorns and sunflower oil, and marinate the Chateaubriand in this mixture.

Preparation

Preheat a grill pan and the oven to 120°C.

Season the Chateaubriand with salt and pepper, then sear it on both sides. Place it on a grill rack in the oven and cook to the desired doneness (56°C for medium is recommended). Once the desired temperature is reached, let the Chateaubriand rest for 15 minutes at about 80°C.

Slice the Chateaubriand thinly and at a slight angle against the grain of the meat, then arrange it in a fan shape. Serve the sauce separately.

Béarnaise Sauce

25 g shallots, peeled

White peppercorns

15 g white wine vinegar

15 g white wine

40 g water

30 g tarragon vinegar

8 g fresh tarragon

Salt

100 g egg yolks

375 g clarified butter

Finely chop the shallots. Crush the peppercorns. Heat the clarified butter to 45°C.

Preparation

In a pan, reduce the shallots, peppercorns, white wine vinegar, tarragon vinegar, white wine, and half of the water almost completely. Add the remaining water, reduce slightly, then season with salt and strain through a sieve.

Whisk the strained reduction with the egg yolks in a bowl over a bain-marie until the mixture becomes creamy. Gradually whisk in the clarified butter in a fine stream. Finally, finish by adding the fresh tarragon.

Recommended side dishes

French fries

Quark Spätzli

Croquettes

Vegetables of your choice

As a perfect pairing with the Chateaubriand Schloss Schwandegg recommends the Amarone Classico «Gaso» DOCG from San Rustico from Veneto.

Tasting note

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