Chateaubriand For Two With Lobster Tails, Chateau Potatoes, And

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 1 lb russet potato, peeled
• 2 tablespoons butter
• 2 teaspoons minced parsley
• 2 tablespoons wine vinegar
• 1 tablespoon dry 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
• 1 lb center-cut beef tenderloin, side muscle removed (prime or choice grade)
• 2 tablespoons olive oil
• 2 garlic cloves, mashed to a paste
• 2 frozen lobster tails, about 8 ounces each, thawed
• 2 tablespoons butter, softened
• 2 garlic cloves, mashed to a paste

Recipe

• 1 to prepare the chateau potatoes:.
• 2 cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long.
• 3 carve each piece into the shape of an olive (relatively uniform pieces will cook evenly).
• 4 melt the butter over medium-low heat in a large nonstick saute pan.
• 5 add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through.
• 6 season with salt and pepper to taste, and toss with the parsley.
• 7 keep warm.
• 8 to prepare the bearnaise sauce:.
• 9 combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil.
• 10 lower the heat to a simmer and reduce the liquid by half.
• 11 let cool until lukewarm.
• 12 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.
• 13 add the butter and whisk until the sauce thickens again.
• 14 season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary.
• 15 keep warm, and just before serving, stir in the remaining tarragon and the chervil.
• 16 to prepare the chateaubriand:.
• 17 preheat the broiler.
• 18 season the steak with salt and pepper, and place in a shallow bowl.
• 19 combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak.
• 20 heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat.
• 21 sear the steak on all sides for about 4 minutes, or until browned.
• 22 transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium.
• 23 remove from the broiler and let rest about 5 minutes before cutting.
• 24 for the lobster:.
• 25 remove the shell from the lobster tail meat and season the lobster with salt and pepper.
• 26 combine the butter and garlic and spread on the lobster meat.
• 27 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.
• 28 to serve:.
• 29 spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle.
• 30 cut the chateaubriand in half and place it cut side down onto the béarnaise sauce.
• 31 place the lobster beside the chateaubriand so that it curls around the steak.
• 32 arrange the potatoes on the other side of the steak.
• 33 spoon more béarnaise sauce over the steak and along the length of the lobster.
• 34 drizzle extra béarnaise around the edge of the plate, if desired.
• 35 wine recommendation:.
• 36 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.