Order from the butcher a uniformly sized and well-hung piece of beef tenderloin. The lung roast should be preferably cut from the center and weigh about 600 to 800 grams.
Remove all sinew and skin from the beef tenderloin. Heat clarified butter and olive oil in a coated frying pan and sear the meat well on all sides. Preheat the stove to 120 °C. Cover a baking tray with aluminum foil, place the fillet on it and season with coarsely crushed peppercorns and sea salt. Spread rosemary and thyme sprigs evenly beside and on top of the fillet and add a few drops of olive oil to the meat. Place the fillet in the oven for about 25 to 30 minutes, depending on its volume. The Châteaubriand is cooked when the internal temperature has reached just under 60 °C – it is best to check this with a roast thermometer. The meat should definitely be pink at the core.
Cut the meat into slices two to three centimeters thick and bring to the table with the sauces and vegetables. The precious roast goes well with noble potatoes, such as La Rate or Bamberger Kipferl.
For the hollandaise sauce:
Traditionally, the hollandaise sauce is made over a water bath. Rainer Sass prefers a variant that does not require a water bath: Divide the ice-cold butter into small pieces. Egg yolks in a saucepan form. Set the stove to medium heat, place the saucepan on top and heat. Beat the eggs with a whisk while
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