Recipe(tried): Chateaubriand a la Jackie

Hi Melissa, This is a recipe that DH and I made for New Year's Eve last year. I changed the method of the original recipe, combining 2 recipes so as I type this, I hope I can remember how we made it. The original recipe called for poaching the tenderloin but that method did not appeal to either DH or myself. I am pretty sure that we cooked it according to Emeril's directions without the addition of Emeril's Essence, then we partially followed the cooking directions for the vegetables from the other recipe. You will again need to increase amounts for 10 people. An instant read thermometer would be very good to have so that you do not overcook the tenderloin. So here goes...

Chateaubriand ala Jackie
Serves 2 people

1 1/4 lb. beef tenderloin, trimmed
2 Tbsp. canola oil
2 white leeks
2 stalks of celery
2 carrots
1 medium turnip
1 medium potato
5 cups beef concomme (I used Campbell's)
Salt and freshly ground black pepper

For the sauce:

1/4 cup consomme
3 Tbsp. heavy whipping cream
2 tsp. chopped, fresh tarragon
1 Tbsp. butter

To prepare the beef: Trim any fat or silver skin from the tenderloin. Preheat the oven to 400 degrees F. Season the tenderloin with salt and pepper. Heat a large saute pan over high heat. Add the oil and sear meat well on all sides. Transfer meat to roasting rack set in a roasting pan. After your vegetables are prepared and parcooked, you will add them to the roasting pan and roast with the meat for 15 minutes for the meat to be medium-rare, and for the vegetables to be fully cooked.

To prepare the vegetables: Trim and clean the leeks (using white part only), and the celery stalks. Peel carrots, turnip, and potato. Cut and portion the vegetables to obtain four, 2- inch pieces of each. Partially poach each separately in 1 cup beef consomme. Approximate partial cooking times: leeks, celery, and turnips - 2 1/2 minutes, potatoes - 4 minutes, carrots - 5 minutes. After partially poaching, drain each of the vegetables. (I think, but have never tried, you could prepare the meat and vegetables to this point, beforehand and, refrigerate, covered if it will be too long for things to be at room temperature.) Place the vegetables around the tenderloin in the roasting pan and roast at 400 degrees F, with the tenderloin for 15 minutes. If you refrigerate the meat and vegetables, you will want to allow, probably at least 40 minutes for them to return to room temperature. You will want them to be at room temperature before you finish the cooking or the timing for the tenderloin, especially, could be off and you don't want to ruin such an expensive, wonderful cut of meat.

To prepare the sauce: While the meat is cooking, bring 1/4 cup beef consomme, 3 Tbsp. heavy whipping cream, and 2 tsp. finely chopped tarragon to a boil. Boil 5 minutes to thicken sauce. Remove from heat and whisk in 1 Tbl. of butter. Taste and adjust seasonings.

To serve, place roast on platter surrounded by the vegetables. Garnish the platter with tarragon, parsley or whatever "moves" you. Serve the sauce in a sauceboat on the side.
Enjoy:-)!!!!