Name: Chateaubriand with Sauce Béarnaise
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 Pearl Onions (Cocktail onions); Salt (To season); 2 oz Black Pepper (Whole, crushed); 100 serving Leek and Potato Tartare (Separate recipe); 1 ea Dijon Mustard (For seasoning tenderloin); 2 oz Thyme (RTU); 2 qt Bearnaise Sauce (Separate recipe); 40 lb Beef Shoulder Clod Petite Tender (For Chateaubriand slices); 8 oz Stone Ground Mustard (For seasoning tenderloin)

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Chateaubriand with Sauce Béarnaise — Formulation & Method | CuliNect