Chateaubriand with Bearnaise Sauce and Chateau Potatoes

Ingredients

• 10 peppercorns, crushed
• 2 tablespoons finely chopped shallots
• 1 tablespoon chopped tarragon
• 1 tablespoon water
• 3 egg yolks
• 1 cup unsalted butter, melted
• 1 tablespoon finely chopped parsley leaves
• 1 whole beef tenderloin, 5 pounds or under, trimmed
• 2 tablespoons butter
• Salt
• Freshly ground black pepper
• 8 tablespoons butter
• 20 tourneed small white potatoes
• 1 tablespoon finely chopped parsley
• For the Sauce:
• 3 tablespoons white vinegar
• 3 tablespoons white wine

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