Portland, Maine - Lobster and Portland Lighthouse Scene
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La Belle Cuisine - More Beef Recipes

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


OmahaSteaks.com, Inc. 

"If the divine creator has taken pains to give us delicious
and exquisite things to eat, the least we can do is prepare
them well and serve them with ceremony."

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 Lobster Tails

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Hotel and Cafe in Place Chateaubriand, Old Town of St. Malo, Brittany, France
Hotel and Cafe in Place Chateaubriand, Old Town of St. Malo, Brittany, France
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La Belle Cuisine


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

Beef for All Seasons: a Year of Beef Recipes icon
Frederick J. Simon, John Harrisson, 1999, Harper Collins


For Château Potatoes:
1 pound russet potatoes, peeled
2 tablespoons butter
2 teaspoons minced parsley

For Béarnaise Sauce:
2 tablespoons white wine vinegar
1 tablespoon dry white wine
1 tablespoon minced shallots
1 tablespoon minced tarragon
3 black peppercorns, cracked
2 egg yolks
1/2 teaspoon freshly squeezed lemon juice
1/2 cup melted butter
1/2 teaspoon minced chervil

For Châteaubriand:
1 pound center-cut beef tenderloin, prime or
choice grade, side muscle removed
2 tablespoons olive oil
2 garlic cloves, mashed to a paste

For Lobster:
2 frozen lobster tails, about 8 ounces each, thawed
2 tablespoons butter, softened
2 garlic cloves, mashed to a paste

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 con-
stantly 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. 
To serve:
Spoon about 2 tablespoons of béarnaise sauce onto the center
of warm dinner plates and spread out to make a 3-inch circle. Cut the Châteaubriand in half and place it cut side down onto the béarnaise sauce. Place the lobster beside the Châteaubriand 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.
Helpful Tips:
Châteaubriand 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 béarnaise sauce.

Featured Archive Recipes:
Butter-Poached Lobster with Leeks,
Pommes Maxim and Red Beet Essence
(Thomas Keller)

Steak with Style (Alain Ducasse)
Thomas Keller's "Yabba Dabba Do"

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