We will be offering three different options for Valentine’s Day – two with the tenderloin and one with lobster. We also have a Surf-N-Turf option with one serving of tenderloin and one of lobster. The beef will be served with chateaux potatoes (roasted) and white asparagus, while the lobster will be accompanied by white asparagus.
This dish is named for the Vicomte de Châteaubriand (1768-1848), although it
was his Chef Montmireil who actually created the dish. The Châteaubriand cut comes from the center
of the tenderloin and is the tenderest piece of meat on the animal. We will Sous Vide the loin at 132 degrees for
2-3 hours, and all will be needed is to reheat and sear the meat, which will
come in approximately 8 oz. portions.
The Châteaubriand will be served with the traditional Château Potatoes,
which are roasted potatoes (we will forgo Montmiriel’s presentation of carving
each potatoes into the shape of an olive, however). Sauce Châteaubriand, which is made from white
wine and veal stock and is finished with tarragon and butter, will be served
rather than the less traditional and much heavier egg-yolk based Béarnaise
sauce. The dish will be finished with
Black Perigord Truffle Vol-au-Vent
Marinière (Lobster) – a
Vol-au-Vent is a classic French dish generally credited to the Chef of
Kings, Antonin Carême, the chef of Louis
XV!. We will be serving Marinière, which
translates to “Sailor,” with lobster rather than the traditional mussels. Also known as “Croûte Cardinal,” this dish
consists of a salpicon of lobster (dice) with Black Perigord truffles inside a
puff pastry with a creamy, Brandy sauce.
Filet de Bœuf en Brioche (aka - Beef Wellington) – With its provenance largely unknown, this
classic dish was never in fact associated with Arthur Wellesley, the 1st Duke
of Wellington, with the first published reference appearing in 1939. However, the French have been wrapping
everything in pastry for centuries. This recipe includes a layer of prosciutto
to keep the puff pastry from getting too moist, along with a duxelles. A duxelles is a puree of mushrooms that have
been sautéed in shallots and other aromatics.
The tenderloin will be fully cooked Sous Vide prior to its preparation,
necessitating only its reheating and the cooking of the puff pastry. Given the complexity of the dish, we are only
offering 2-servings and not available to offer a single serving.
Meal Contains (including add-ons): Milk, Wheat, Egg, Shellfish. We store, portion, and package various meal
kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish,
shellfish, peanuts, and tree nuts) and cannot guarantee that
cross-contamination will not occur between kits.