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Recipe : *** Chateaubriand And Lobster / Chateau Potatoes

Chateaubriand And Lobster / Chateau Potatoes
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    15 min
  • Ready in
    35 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
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

  Quantities for people → Recalculate
  • 2 tablespoons butter
  • 2 teaspoons minced parsley
  • 500 g russet potatoes

  • Recipe preparation steps

  • 1
    Chateaubriand, invented by the chef of the nineteenth-century French author Francois Chateaubriand, is classically prepared for two.
  • 2
    Traditionally, Chateaubriand is served with bearnaise sauce and Chateau potatoes.
  • 3
    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.
  • 4
    Preparation For Chateau Potatoes: Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long.
  • 5
    Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly).
  • 6
    Melt the butter over medium-low heat in a large nonstick saute pan.
  • 7
    Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through.
  • 8
    Season with salt and pepper to taste, and toss with the parsley.
  • 9
    Keep warm.
  • Ready !