CHâTEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHâTEAU POTATOES, AND BéARNAISE SAUCE

Châteaubriand for Two with Lobster Tails, Château Potatoes, and Béarnaise Sauce image

Provided by My Food and Family

Categories Home

Number Of Ingredients 22

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Ingredients

1 units potatoes
1 pounds russet potato
2 tablespoons butter
2 teaspoons parsley
1 units bearnaise sauce
2 tablespoons white wine vinegar
1 tablespoons dry white wine
1 tablespoons shallots
1 tablespoons tarragon
3 units black peppercorns
2 units eggs
0.5 teaspoons lemon juice
0.5 cups butter
0.5 teaspoons chervil
1 units for cha teaubriand
1 pounds beef tenderloin
2 tablespoons olive oil
2 cloves garlic
1 units lobster
16 units lobster tails
2 tablespoons butter
2 cloves garlic

Steps:

To prepare 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 sauté pan. Add the potatoes and sauté 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 béarnaise 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 châteaubriand: 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g