Meal and wine pairing
Photo by Ross Bruniges(CC BY 2.0)
https://www.flickr.com/photos/thecssdiv/8482515359/
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.