A surf n' turf extravaganza made with PEI potatoes and beef tenderloin steaks.
Directions for: Beef Tenderloin with Mashed Potatoes and Lobster Tails with Bearnaise Sauce
Ingredients
Mashed Potatoes5 PEI potatoes, peeled and evenly diced
4 cloves garlic, peeled
1 cup (250 mL) whipping cream, scalded
3 Tbsp (45 mL) butter
1 Tbsp (15 mL) salt (I prefer to use kosher)
PEI Beef Tenderloin2 (7 oz/200 g) PEI beef tenderloin steaks
Salt and pepper, to taste
2 Tbsp (30 mL) canola oil
Clarified Butter1 cups (325 mL) unsalted butter
Bearnaise Sauce1 shallot, finely diced
1 cup (250 mL) white wine vinegar
1 clove garlic, cut in half
2 bay leaves
2 sprigs tarragon
6 egg yolks
1 cup (250 mL) clarified butter
2 tsp (10 mL) salt
2 tsp (10 mL) tarragon, chopped
2 poached or steamed lobster tails (a grocery store or fish monger can poach or steam the tails for you)
Directions
Mashed Potatoes1. Simmer the potatoes and garlic in water until they become fork tender, about 15-20 minutes.
2. Strain in a colander and place in a potato ricer (or mash using a potato masher) while swarm.
3. Slowly add the warm cream, butter and salt,gently fold with a wooden spoon.
PEI Beef Tenderloin1. Season steaks with a generous amount kosher salt and pepper.
2. On high heat, place a cast iron pan on the stove. When the pan is very hot, carefully,add oil and beef, turn the heat to medium-low and cook each steak for about 4 minutes per side for a medium cooked piece of steak.
3. Remove the steaks from the pan and allow them to rest for about 2 minutes before serving.
4. Serve with mashed potatoes, bearnaise sauce and lobster below.
Clarified Butter1. Place the butter in a heavy saucepan and melt slowly over low heat, about 15-20 minutes.
2. Remove the pan from the heat and let stand for 5 minutes.
3. Skim the foam from the top, and slowly strain into a container, discarding the milky solids in the bottom of pan.
4. Note: Clarified butter will keep, tightly covered in the refrigerator for about 1 month.
Bearnaise Sauce1. Add the shallot, vinegar, garlic, bay leaves and the sprigs of tarragon to a small saucepan and reduce to until theres about 2 Tbsp (30 mL) of liquid.
2. Strain out all of the solids and reserve the liquid.
3. Place 6 egg yolks in a medium stainless steel bowl and place over a small pot with simmering water, this is called a double boiler.
4. Using a whisk, add the vinegar reduction and continuously whisk the egg yolks.The egg yolk mixture will become frothy and double in size, pull of the bowl off of the heat and in a slow stream whisk in clarified butter.
5. Season with salt and tarragon. Thin with a little water if necessary.
6. Gently warm the lobster tails in a pan with 3 Tbsp (45 mL) of barnaise sauce, reserve the rest of the sauce for plating with the recipe above.
See more: Beef, Dinner, Eggs/Dairy, Herbs, Main, Potatoes, Seafood, Shellfish