Steak Chateaubriand with Chateau Potatoes

Ah Paris, ideals of me strolling around Montmartre arm-in-arm as my beau and I gracefully gorge ourselves on foie gras, cheeses and meats. Alas, the modern woman is resourceful in innovating alternatives. 

I believed the words used were :

"She, this is an expertly executed dish!" 


Chateau Potatoes
4 Tbs Butter
1 Pound potatoes (peeled & cut into small ovals)
3/4 tsp salt
1/4 ground black pepper

1. Preheat oven to 205C or 400F
2. Melt the butter in large oven-proof skillet and sauté the potatoes for 5 min on medium high heat
3. Place the skillet in the oven and roast the potatoes for 20 min, stirring often

2 beef tenderloin 
2 Tbs Butter
2 Tbs Olive Oil
Salt & Pepper to taste
Sauce Ingredients
1 shallot, finely chopped
1/2 cup red wine (dry)
1/2 cup demi-glace
1 Tbs butter
1Tbs tarragon 
1. Melt the butter and olive oil together in the large skillet over medium high heat
2. Season the beef with salt & pepper to taste
3. Place the meat on the pan and do not move it for 3 minutes
4. Turn the tenderloin onto its other side and brown for 3 more minutes
5. Place the tenderloin onto a tray to rest covered for 5 minutes
6. On the same pan place the chopped shallot and saute until softened
7. Pour the wine into the skillet and bring the sauce to a boil, scraping the browned bits on the bottom of the pan
8. Continue boiling until the sauce reduces by half 
9. Add the demi-glace to the sauce and boil the mixture for a minute until thickened
10. Slice the tenderloin and serve immediately with the sauce and potatoes.


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