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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.
From: Labelle Cuisine