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Recipe : *** Chateaubriand And Lobster

Chateaubriand And Lobster
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Course:
Main Dish

Practical information

  • Prep time
    40 min
  • Cooking
    40 min
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    1 h 25
  • Price
    High budget
  • Rate:
             
 
Chateaubriand, invented by the chef of the nineteenth-century French author Francois Chateaubriand, is classically prepared for two. Traditionally, Chateaubriand is served with bearnaise sauce and Chateau potatoes. Preparing the potatoes may seem like a lot of work, but this is a special meal for a special occasion, and well worth the extra effort./ tips: Chateaubriand steak is cut from the center of the tenderloin. It is usually cut to about 1-1/4 pounds, but we suggest a smaller cut, since we are including lobster tails for our special occasion menu. If possible, ask for 12 ounces to 1 pounds of center-cut tenderloin. Tarragon vinegar can be substituted for the fresh tarragon in the bearnaise sauce.
 

Recipe's Ingredients

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  • bearnaise sauce
  • 4 tablespoons butter
  • 2 teaspoons minced parsley
  • 2 tablespoons olive oil
  • 4 loves garlic, mashed to a paste
  • 2 frozen lobster tails7
  • 450 g russet potatoes, peeled
  • 450 g center-cut beef tenderloin, prime or choice grade, side muscle removed

  • Recipe preparation steps

  • 1
    Preparation For Chateau Potatoes: Cut the potatoes about three-fourthinch wide by three-fourth 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 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.
  • 2
    Preparation For Chateaubriand
  • 3
    Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 tablespoon of the olive oil with 2 cloves garlic and spread over the entire steak. Heat the remaining 1 tablespoon of 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.
  • 4
    Preparation For Lobster
  • 5
    Remove the shell from the lobster tail meat and season the lobster with salt and pepper. Combine the butter and 2 remaining cloves 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.
  • 6
    Serve
  • 7
    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 bearnaise 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 bearnaise sauce over the steak and along the length of the lobster. Drizzle extra bearnaise around the edge of the plate, if desired.
  • Ready !