Chateaubriand for Two With Lobster Tails, Chateau Potatoes, and
- Ready In:
- 1hr 20mins
For the Chateau Potatoes
- 1 lb russet potato, peeled
- 2 tablespoons butter
- 2 teaspoons minced parsley
For the Bearnaise Sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon dry white wine
- 1 tablespoon minced shallot
- 1 tablespoon minced tarragon
- 3 black peppercorns, cracked
- 2 egg yolks
- 1⁄2 teaspoon fresh lemon juice
- 1⁄2 cup melted butter
- 1⁄2 teaspoon minced chervil
For the Chateaubriand
- 1 lb center-cut beef tenderloin, side muscle removed (prime or choice grade)
- 2 tablespoons olive oil
- 2 garlic cloves, mashed to a paste
For the Lobster
- 2 frozen lobster tails, about 8 ounces each, thawed
- 2 tablespoons butter, softened
- 2 garlic cloves, mashed to a paste
TO PREPARE THE CHATEAU POTATOES:
- Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long.
- Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly).
- Melt the butter over medium-low heat in a large nonstick saute pan.
- Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through.
- Season with salt and pepper to taste, and toss with the parsley.
- Keep warm.
TO PREPARE THE BEARNAISE SAUCE:
- Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil.
- Lower the heat to a simmer and reduce the liquid by half.
- Let cool until lukewarm.
- Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream.
- Add the butter and whisk until the sauce thickens again.
- Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary.
- Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
TO PREPARE THE CHATEAUBRIAND:
- Preheat the broiler.
- Season the steak with salt and pepper, and place in a shallow bowl.
- Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak.
- Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat.
- Sear the steak on all sides for about 4 minutes, or until browned.
- Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium.
- Remove from the broiler and let rest about 5 minutes before cutting.
FOR THE LOBSTER:
- Remove the shell from the lobster tail meat and season the lobster with salt and pepper.
- Combine the butter and garlic and spread on the lobster meat.
- Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the lobster is just cooked through.
- Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle.
- Cut the Chateaubriand in half and place it cut side down onto the béarnaise sauce.
- Place the lobster beside the Chateaubriand so that it curls around the steak.
- Arrange the potatoes on the other side of the steak.
- Spoon more béarnaise sauce over the steak and along the length of the lobster.
- Drizzle extra béarnaise around the edge of the plate, if desired.
- If you are looking for wines to match the food, try either a Sauvignon Blanc from California or a Pouilly Fume from the Loire Valley in France. If you prefer red wine, choose a West Coast Pinot Noir or a French Burgundy.
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RECIPE SUBMITTED BY
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