Name: Chateaubriand with Sauce Béarnaise (Tenderloin)
Yield: 100 servings
Cuisine: French
Ingredients: Tenderloin (Seal on grill, season, apply mustard, cook to desired doneness); 10 lb Green Peas (Thaw, blanch, drain, refrigerate); 1.5 lb Red Onions (Chopped); 2 oz Fresh Peeled Garlic (Chopped); 0.25 qt White Wine (For deglazing); 2 lb Dried Cranberries; 2 lb Raisins (Blanched, soaked in white wine); 3 ea Cocktail Onions (Pearl onions); 2 oz Black Pepper (Whole); 1 ea Italian Parsley (For garnish); 1 ea Dijon Mustard (For application); 2 oz Thyme (RTU); 2 qt Bearnaise Sauce (Separate recipe)

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Chateaubriand with Sauce Béarnaise (Tenderloin) — Formulation & Method | CuliNect