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Ingredientes
- 1 lb russet potatoes, peeled
- 2 Tbsp. butter
- 2 tsp chopped parsley
- 2 Tbsp. white wine vinegar
- 1 Tbsp. dry white wine
- 1 Tbsp. chopped shallots
- 1 Tbsp. chopped tarragon
- 3 x black peppercorns, cracked
- 2 x egg yolks
- 1/2 tsp freshly squeezed lemon juice
- 1/2 c. melted butter
- 1/2 tsp chopped chervil
- 1 lb center-cut beef tenderloin, prime or possibly choice grade, side muscle removed
- 2 Tbsp. extra virgin olive oil
- 2 clv garlic, mashed to a paste
- 2 x frzn lobster tails, about 8 ounces each, thawed
- 2 Tbsp. butter, softened
- 2 clv garlic, mashed to a paste
Direcciones
- 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.
- Preparation For 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 pcs will cook proportionately). Heat the butter over medium-low heat in a large nonstick saute/fry pan. Add in the potatoes and saute/fry for about 15 min, or possibly till light golden and cooked through. Season with salt and pepper to taste, and toss with the parsley. Keep hot.
- Preparation For Bearnaise Sauce:Combine the vinegar, wine, shallots, 2 tsp. 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 cold till lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add in the egg yolks and lemon juice, whisking constantly till the mix thickens to the consistency of heavy cream. Add in the butter and whisk till 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 hot, and just before serving, stir in the remaining tarragon and the chervil.
- Preparation For Chateaubriand:Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 Tbsp. of the extra virgin olive oil with the garlic and spread over the entire steak. Heat the remaining 1 Tbsp. of extra virgin olive oil in a cast-iron skillet over medium-high heat. Sear the steak on all sides for about 4 min, or possibly till browned. Transfer to the lowest rack of the broiler and broil for about 10 min longer for medium-rare or possibly 12 min longer for medium. Remove from the broiler and let rest about 5 min before cutting
- Preparation For 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 min, or possibly till the lobster is just cooked through.
- Serve:Spoon about 2 Tbsp. of bearnaise sauce onto the center of hot 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 which 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 you like.
- Wine Recommendation:Chateaubriand is best served with champagne from France or possibly a sparkling wine from California. If you are looking for wines to match the food, try either a Sauvignon Blanc from California or possibly a Pouilly Fume from the Loire Valley in France. If you prefer red wine, choose a West Coast Pinot Noir or possibly a French Burgundy.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 2 servings | |
| Calories 933 | |
| Calories from Fat 729 | 78% |
| Total Fat 82.86g | 104% |
| Saturated Fat 45.68g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 506mg | 21% |
| Potassium 1057mg | 30% |
| Total Carbs 44.45g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.61g | 1% |
| Protein 6.31g | 10% |
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