Ingredients

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 tablespoon dry white wine
1 tablespoon minced shallots
1 tablespoon minced tarragon
3 black peppercorns, cracked
2 egg yolks
1/2 teaspoon freshly squeezed lemon juice
1/2 cup melted butter
1/2 teaspoon minced chervil
For the Chateaubriand:
1 pound center-cut beef tenderloin, prime or choice grade, side muscle removed
2 tablespoons olive oil
2 garlic cloves, mashed to a paste
For the Lobster:
2 frozen lobster tails, about 8 ounces each, thawed
2 tablespoons butter, softened
2 garlic cloves, mashed to a paste

Description

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