Chateaubriand with Béarnaise Sauce

Fancy French words for an easy to make, rich tasting and fabulous beef steak recipe.

Pan roast a thick-cut (2″+ and about 2 lbs.) top sirloin steak or beef filet, slice and serve with béarnaise sauce.  That’s all there is to it and here’s how it goes…

1. Create and herb rub of 1-1/2 teaspoons each of dried thyme, paprika, and garlic powder.
2. Salt and pepper the beef, coat with herb rub, and let rest for about 1 hour outside of the refrigerator
3. Preheat oven to 400 degrees
4. Heat an ovenproof skillet, add 2 tablespoons of olive oil, and then sear both sides of the steak, about 2 minutes each side.
5. Transfer pan to the oven and roast meat for an additional 10-20 minutes until an instant read thermometer reaches your desired doneness (120 degrees for rare, 130 for medium)
6. Remove steak from oven, loosely cover with foil
7. While the beef rests make your sauce
8. Slice meat thick, diaganally across the grain, plate slices and serve with béarnaise sauce.