Chateaubriand with bearnaise sauce and potatoes

Preparation

Baking Directions:

To prepare the potatoes:Wash the potatoes.

Place unpeeled in a 1-quart saucepan and cover with cold water.

Bring to a boil, reduce heat, and simmer about 15 minutes.

Potatoes must be only partly cooked.

Test for doneness by piercing potatoes with a large meat fork.

The fork should meet with some resistance; cool the potatoes under cold running water.

Peel the potatoes, cut them in half, and then into slices ½-inch thick.

Heat the oil and butter in a heavy skillet.

When the butter begins to brown, add the potato slices.

Cook the potatoes until well browned and crisp, tossing frequently, approximately 5 minutes.

Add the scallions and a pinch of salt and pepper.

Toss and keep warm.

To prepare the beef:Trim any fat and silver skin that covers the meat.

Place the meat, large end up, in the center of a dish towel.

Wrap the towel tightly around the meat.

Gather the loose ends of the towel and grasp firmly to securely hold the meat upright.

Pound the “Château” with the flat side of a meat cleaver to approximately half of the original height.

The flatter and more cylindrical the shape, the easier it is to cook and slice the meat.

Season the meat with salt and pepper.

Heat the butter and oil in a heavy skillet over high heat.

When the butter browns, sear the meat well on both sides.

Lower the flame slightly and cook the meat a total of 16 minutes for medium rare.

Using tongs, turn the meat several times to ensure even cooking.

To serve: Preheat oven to 375 degrees.

Remove the meat from the pan and let it rest 5 to 10 minutes before serving.

Arrange the potatoes in clusters around the sides of a large ovenproof platter.

Carve the meat on a slant into 3/8-inch slices and arrange down the center of the platter.

Place the prepared platter in the oven for 2 to 3 minutes to heat.

Serve with the béarnaise sauce.