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Reverse-Seared Chateaubriand with Bernaise Sauce
SEASONS AND SUPPERS14Ingredients
80Minutes
710Calories
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Ingredients
US|METRIC
2 SERVINGS
- chateaubriand
- salt
- pepper
- olive oil
- butter
- sauce (Bernaise, enough for 1 Chateaubriand:)
- 1/2 cup unsalted butter (cut into 1/2" cubes)
- 1 1/2 Tbsp. shallots (minced)
- ground black pepper
- kosher salt
- 1 Tbsp. champagne vinegar (or white wine vinegar)
- 1 large egg yolk
- 1 1/2 tsp. fresh lemon juice
- 2 Tbsp. fresh tarragon (finely chopped)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat660 |
% DAILY VALUE |
Total Fat73g112% |
Saturated Fat40g200% |
Trans Fat |
Cholesterol260mg87% |
Sodium1140mg48% |
Potassium410mg12% |
Protein5g |
Calories from Fat660 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A50% |
Vitamin C10% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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