Chateaubriand For Two With Lobster Tails Chateau Potatoes And Recipes

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CHATEAUBRIAND FOR TWO



Chateaubriand for Two image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 15

1 1/4 pounds beef tenderloin, trimmed
4 large baking potatoes, like russets
2 tablespoons Essence, recipe follows
2 tablespoons canola oil
2 carrots, peeled and cut into 2-inch pieces
2 large turnips, peeled and halved
1 cup beef stock
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND POMMES PUREE



Roasted Chateaubriand with Red Wine-Mushroom Reduction and Pommes Puree image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 2 servings

Number Of Ingredients 19

2 pounds Yukon Gold potatoes, peeled and cut into 2- to 3-inch pieces
2 cups cold heavy cream
3 cloves garlic
1 stick (8 tablespoons) unsalted butter, cut into pieces
Kosher salt
Extra-virgin olive oil, for seasoning
Coarse sea salt
1 1/2 pounds chateaubriand roast (the center-cut portion of the beef tenderloin), trimmed of fat and silver skin and tied at 1/2-inch intervals with butcher's twine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 1/2 cups quartered mushrooms such as cremini, shiitake or chanterelle
4 garlic cloves, peeled and smashed
4 sprigs fresh thyme plus extra fresh thyme leaves, for garnishing
2 tablespoons minced shallot
1/2 cup dry red wine
2 cups veal or beef broth
1/4 cup heavy cream

Steps:

  • Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes.
  • Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes.
  • Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.
  • Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven.
  • To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve.

CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU POTATOES



Chateaubriand with Bearnaise Sauce and Chateau Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h

Number Of Ingredients 17

10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves
1 whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
Salt
Freshly ground black pepper
8 tablespoons butter
20 tourneed small white potatoes
1 tablespoon finely chopped parsley
For the Sauce:
3 tablespoons white vinegar
3 tablespoons white wine

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.

CHATEAUBRIAND FOR TWO



Chateaubriand for Two image

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

FOR THE POTATOES
1 pound russet potatoes, peeled
2 tablespoons butter
salt and pepper, to taste
2 teaspoons minced parsley
FOR THE BEARNAISE SAUCE
2 tablespoons white wine vinegar
1 tablespoon dry white wine
1 tablespoon minced shallots
1 tablespoon fresh minced tarragon (tarragon vinegar can be substituted for the fresh tarragon in the bearnaise sauce)
3 black peppercorns, cracked
2 egg yolks
1/2 teaspoon freshly squeezed lemon juice
1/2 cup melted butter
salt and pepper, to taste
1/2 teaspoon minced chervil
FOR THE CHATEAUBRIAND
1 pound center-cut beef tenderloin, prime or choice grade, side muscle removed
salt and pepper, to taste
2 tablespoons olive oil
2 garlic cloves, mashed to a paste

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 WITH LOBSTER TAILS, CHATEAU POTATOES, AND



Chateaubriand for Two With Lobster Tails, Chateau Potatoes, and image

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

1 lb russet potato, peeled
2 tablespoons butter
2 teaspoons minced parsley
2 tablespoons white wine vinegar
1 tablespoon dry white wine
1 tablespoon minced shallot
1 tablespoon minced tarragon
3 black peppercorns, cracked
2 egg yolks
1/2 teaspoon fresh lemon juice
1/2 cup melted butter
1/2 teaspoon minced chervil
1 lb center-cut beef tenderloin, side muscle removed (prime or choice grade)
2 tablespoons olive oil
2 garlic cloves, mashed to a paste
2 frozen lobster tails, about 8 ounces each, thawed
2 tablespoons butter, softened
2 garlic cloves, mashed to a paste

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.

CHâTEAUBRIAND



Châteaubriand image

Provided by Victoria Granof

Categories     Roast     Valentine's Day     Quick & Easy     Dinner     Beef Tenderloin     Red Wine     Winter     Shallot     Cookie     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled

Steps:

  • 1. Preheat oven to 450°F.
  • 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
  • 3. Season the meat with salt and pepper, then brown it in the pan on all sides.
  • 4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
  • 5. Transfer the meat to a cutting board and tent it with foil.
  • 6. Pour all but a thin film of fat from the pan.
  • 7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
  • 8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
  • 9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
  • 10. Carve the meat in thick slices and drizzle with the pan sauce.

CHâTEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHâTEAU POTATOES, AND BéARNAISE SAUCE



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

Provided by My Food and Family

Categories     Home

Number Of Ingredients 22

1 units potatoes
1 pounds russet potato
2 tablespoons butter
2 teaspoons parsley
1 units bearnaise sauce
2 tablespoons white wine vinegar
1 tablespoons dry white wine
1 tablespoons shallots
1 tablespoons tarragon
3 units black peppercorns
2 units eggs
0.5 teaspoons lemon juice
0.5 cups butter
0.5 teaspoons chervil
1 units for cha teaubriand
1 pounds beef tenderloin
2 tablespoons olive oil
2 cloves garlic
1 units lobster
16 units lobster tails
2 tablespoons butter
2 cloves garlic

Steps:

  • 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 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 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHATEAU POTATOES



Chateau Potatoes image

Make and share this Chateau Potatoes recipe from Food.com.

Provided by ElaineAnn

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

6 medium potatoes, peeled and boiled
3 cups cottage cheese
3/4 cup sour cream
2 teaspoons onion powder
2 1/2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons butter, melted
1/3 cup slivered almonds

Steps:

  • Mash potatoes and mix in cottage cheese, sour cream, onion powder, salt, and pepper until smooth.
  • Spoon into a 2 1/2-quart casserole that has been sprayed with Pam or greased with butter.
  • Top with melted butter and slivered almonds.
  • Bake at 350° for 30 minutes.
  • This can be made in advance and heated later.

Nutrition Facts : Calories 316.6, Fat 14.8, SaturatedFat 8, Cholesterol 32.8, Sodium 1097.7, Carbohydrate 32.3, Fiber 4.1, Sugar 1.9, Protein 14.8

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