| 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. |
Châteaubriand – 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 White Asparagus.
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.