Chateaubriand with Bearnaise Sauce and Chateau Potatoes

Ingredients for Steak:

• 4 steaks of choice
• Salt and pepper to taste
• 3 tbs white vinegar
• 3 tbs white wine
• 1 tsp pepper
• 2 tbs chopped shallots
• 1 tbs water
• 3 egg yolks
• 1 c melted butter
• Salt and pepper to taste

Ingredients for Potato Stacks:

• 2 or 3 russet potatoes (size fits in muffin tin)
• 2 or 3 Yukon gold potatoes (size fits in muffin tin)
• 3 tbs butter
• 2 tbs oil
• 1 tbs thyme
• 1 ½ tsp salt
• ¼ tsp pepper
• ½ cup grated asiago cheese

For the Steak
Step 1: Preheat the oven to 400 degrees F. Season the beef with salt and pepper.
Step 2: In a large skillet, sear the beef for a couple of minutes on each side. Place in the oven and roast until temperature you like (we chose medium rare). Remove from the oven and rest for 5 minutes before slicing.

For the Sauce
Step 1: In a saucepan, combine white vinegar, white wine, pepper, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water.
Step 2: Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy.
Step 3: In a steady stream, add melted butter until the sauce thickens. Season with salt and pepper.
TIP: YOU CAN BUY BEARNAISE PACKETS IN THE GRAVY AISLE INSTEAD TO SAVE A LOT OF TIME!

For the Potato Stacks
Step 1: Preheat oven to 375 degrees. Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice. Use half russet and half Yukon gold (look for ones that when sliced will fit in a muffin tin).
Step 2: In a small bowl, microwave butter with oil, thyme, salt and pepper until melted. Stir in grated asiago cheese (I ended up using a bag that had a mix of asiago and parmesan).
Step 3: Dry each potato as you remove it from water. Using a mandolin, slice potato slices horizontally as thin as possible and place in a large bowl.
Step 4: Pour the butter mixture over top and with your hands gently work the potatoes and butter mixture to coat. Spray a 12-cup standard muffin pan with non-stick cooking spray. Layer slices of potatoes in each cup dividing equally and layering every other type. Sprinkle a little additional cheese over each stack and bake for 40-50 minutes or until browned and crispy and cooked through.

Chateaubriand with Bearnaise Sauce and Chateau Potatoes

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