CHATEAUBRIAND FOR TWO
While searching for French Canadian recipes to post for Culinary Quest 2015, I found this recipe: Chateaubriand for Two with Lobster Tails, Chateau Potatoes, and Bearnaise Sauce on cooking.com website. I left off the lobster tails, but one could still add 2 lobster tails. Serve this with salad and bread for a wonderful...
Provided by Lynn Dine
Categories Other Sauces
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. 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.
- 2. 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.
- 3. 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 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. 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 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.
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 FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND
This is the perfect romantic dinner because Chateaubriand is classically prepared for two. Traditionally, Chateaubriand is served with béarnaise 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. From cooking.com. Times are approximately.
Provided by lazyme
Categories Steak
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 18
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.
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.
More about "châteaubriand for two with lobster tails château potatoes and béarnaise sauce recipes"
CHâTEAUBRIAND AUTHENTIC RECIPE | TASTEATLAS
Web Place on hot grill or pan for 5-10 seconds on each side, then reduce the flame and grill for another 4-5 minutes so it remains pink and juicy on the inside. Place on a hot plate and …
From tasteatlas.com
From tasteatlas.com
CHATEAUBRIAND WITH BEARNAISE SAUCE WITH CHATEAU POTATOES …
Web 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 …
From tfrecipes.com
From tfrecipes.com
BEST CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU …
Web 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 …
From alicerecipes.com
From alicerecipes.com
CHâTEAUBRIAND WITH SAUTéED POTATOES & SCALLIONS - JACQUES …
Web Sep 2, 2014 Peel the potatoes, cut them in half, and then into slices 1/2-inch thick. Heat the oil and butter in a heavy skillet. When the butter begins to brown, add the potato …
From chefjacques.com
From chefjacques.com
JAMES MARTIN CHATEAUBRIAND RECIPE | BRITISH CHEFS TABLE
Web Instructions. Heat the oven to 375 F. Season the beef evenly with salt and pepper. Use a large cast iron skillet to melt 2 tablespoons of butter and olive oil over medium-high heat …
From britishchefstable.com
From britishchefstable.com
CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHA - RECIPEBRIDGE
Web A Recipe for Chateaubriand for Two with Lobster Tails, Chateau Potatoes, and Bearnaise Sauce that contains lobster tails,white wine,white wine vinegar ... Lemon …
From recipebridge.com
From recipebridge.com
BEST CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS CHATEAU …
Web 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.
From alicerecipes.com
From alicerecipes.com
CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS CHATEAU …
Web 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 …
From labellecuisine.com
From labellecuisine.com
A CHATEAUBRIAND RECIPE THAT'LL IMPRESS THE ONE YOU …
Web Add some chopped shallots and cook them until golden brown, deglaze the pan with about 1 cup of Madeira or Port wine, add some chopped thyme and rosemary, stock salt and pepper and bring to boil. Reduce ...
From chefjeanpierre.com
From chefjeanpierre.com
CHâTEAUBRIAND RECIPE FOR TWO - MYGOURMETCONNECTION
Web Feb 13, 2016 Individual Beef Wellington Châteaubriand Recipe for Two 4.41 from 5 votes | Leave a Review Delicious and surprisingly easy to prepare, Châteaubriand (complete with Sauce Béarnaise) makes a …
From mygourmetconnection.com
From mygourmetconnection.com
CLASSIC FRENCH CHATEAUBRIAND RECIPE FOR TWO - TIPBUZZ
Web Jan 5, 2021 Jump to Recipe 6 Comments » This post may contain affiliate links. Please read the disclosure policy. Chateaubriand is a thick center cut of beef tenderloin, sometimes called a chateaubriand steak or filet …
From tipbuzz.com
From tipbuzz.com
CLASSIC CHâTEAUBRIAND RECIPE - CHEF BILLY PARISI
Web Feb 11, 2022 Share Classic Châteaubriand Recipe Published February 11, 2022. This post may contain affiliate links. Please read my disclosure policy. Impress your significant other with this classic French …
From billyparisi.com
From billyparisi.com
CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHA - RECIPEBRIDGE
Web For the Chateau Potatoes: 1 pound russet potatoes, peeled 2 tablespoons butter 2 teaspoons minced parsley For the Bearnaise Sauce: 2 tablespoons white wine vinegar 1 …
From recipebridge.com
From recipebridge.com
CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS CHATEAU POTATOES …
Web This is the perfect romantic dinner because Chateaubriand is classically prepared for two. Traditionally, Chateaubriand is served with béarnaise sauce and Chateau potatoes. …
From menuofrecipes.com
From menuofrecipes.com
CHATEAUBRIAND RECIPE FOR TWO - HISTORY AND TECHNIQUE
Web Dec 12, 2008 Preparation To prepare Chateaubriand, the chef begins by selecting a high-quality cut of beef tenderloin. The tenderloin is then trimmed and cut into thick, 2-inch slices. The slices are seasoned with salt and …
From reluctantgourmet.com
From reluctantgourmet.com
CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND ...
Web Favorite Recipes . Sunday, November 10, 2013. Chateaubriand for Two with Lobster Tails, Chateau Potatoes, and Bearnaise Sauce Recipe at Cooking.com …
From peppervanburen.blogspot.com
From peppervanburen.blogspot.com
THE CLASSIC FRENCH CHATEAUBRIAND RECIPE - THE SPRUCE EATS
Web Oct 19, 2023 Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes …
From thespruceeats.com
From thespruceeats.com
CHATEAUBRIAND AND LOBSTER RECIPE - COOKEATSHARE
Web Chateaubriand, invented by the chef of the nineteenth-century French author Francois Chateaubriand, is classically prepared for two. Traditionally, Chateaubriand is served …
From cookeatshare.com
From cookeatshare.com
CHâTEAUBRIAND FOR TWO WITH LOBSTER TAILS CHâTEAU POTATOES …
Web 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.
From homeandrecipe.com
From homeandrecipe.com
You'll also love
Related Search