Chateaubriand For Two With Lobster Tails Chateau Potatoes And Recipes

CHATEAUBRIAND FOR TWO

Steps:

• Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
• Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
• Combine all ingredients thoroughly and store in an airtight jar or container.

CHATEAUBRIAND

Steps:

• Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
• Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.

CHATEAUBRIAND

Steps:

• Heat oven to 250 degrees. Stand meat on its wider-cut end on a solid work surface. Fold a kitchen towel lengthwise once or twice into a wide band, and drape it loosely around the upright meat like a scarf. Gather the ends of the towel, and twist to form a tight collar that will hold meat in a round shape during pounding; grasp securely in one hand. With the other hand, pound top of meat with a meat mallet until flattened into an oval steak about 2 inches thick and 5 to 7 inches wide.
• Heat a medium grill pan over high heat until it is very hot. Rub steak with oil, and season with salt and pepper.
• Place steak on grill pan at an angle to ridges, and cook until ridges leave clear marks, 2 1/2 to 3 minutes. Turn, maintaining same angle and repeat on second side. Turn again, rotating so visible grill marks are perpendicular to ridges. Cook until a crisscross is clearly marked, 2 1/2 to 3 minutes. Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or propping against a potato, shifting meat so entire edge gets browned. Grill a total of 10 to 12 minutes, depending on thickness of steak and desired degree of doneness.
• Meat will be barely springy to the touch, indicating that it is still rare. Transfer to a small shallow roasting pan, and place pan in oven for 15 minutes. Remove to a cutting board; slice thin on a bias. Place on a warm serving platter, and pour pan juices over. Serve with bearnaise sauce on the side.

CHâTEAUBRIAND

Steps:

• 1. Preheat oven to 450°F.
• 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
• 3. Season the meat with salt and pepper, then brown it in the pan on all sides.
• 4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
• 5. Transfer the meat to a cutting board and tent it with foil.
• 6. Pour all but a thin film of fat from the pan.
• 7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
• 8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
• 9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
• 10. Carve the meat in thick slices and drizzle with the pan sauce.

CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU POTATOES

Steps:

• Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
• For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND

Steps:

• 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.
• TO SERVE:.
• 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.
• WINE RECOMMENDATION:.
• 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.

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

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.

CHATEAUBRIAND WITH BEARNAISE SAUCE WITH CHATEAU POTATOES

Steps:

• For the Sauce: Preheat the oven to 400°F (205°C).
• Season the beef with salt and pepper.
• In a large skillet, over high heat, melt the butter.
• Add the beef and sear for a couple of minutes on each side.
• Place in the oven and roast for 20 to 25 minutes for medium rare.
• Remove from the oven and rest for 5 minutes before slicing.
• For the Potatoes: Cut potatoes into a "tournee"-- a football shape.
• In a sauté pan, over medium heat, melt 8 tablespoons of butter.
• Add the potatoes and season with salt and pepper.
• Sauté the potatoes for 3 to 4 minutes.
• Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
• Remove from the oven and add the parsley.
• For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
• Bring the liquid to a boil and reduce to 1 tablespoon.
• Add 1 tablespoon of water.
• Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
• Whisk until frothy.
• In a steady stream, add the butter until the sauce thickens.
• Season with salt and pepper.
• Strain the sauce through a chinois and set aside.