Recipe: Brennan's Cocoa Nib-Crusted Chsteaubriand with Blue Cheese Lyonnaise Potatoes

COCOA NIB-CRUSTED CHSTEAUBRIAND
WITH BLUE CHEESE LYONNAISE POTATOES

FROM THE CHEF - "Cocoa nibs are the purest form of chocolate. These raw cocoa beans have some of the same bitter flavors as black pepper and coffee, which are often used with Ch teaubriand, so I decided to give it a try. I ended up with a great crust that has an underlying chocolate note, which pairs well with the saltiness of the blue cheese."

1/4 cup cocoa nibs
1/2 teaspoon black peppercorns
2 teaspoons salt
1 center-cut tenderloin of beef (1 1/2 pounds), trimmed
2 tablespoons vegetable oil
1 recipe Blue Cheese Lyonnaise Potatoes (recipe follows)

FOR THE CHATEAUBRIAND:
Preheat oven to 400 degrees F.

In a coffee grinder, process the cocoa nibs and peppercorns to a medium grind; add salt. Rub the tenderloin.

Heat oil in a large saute pan over high heat; sear tenderloin for 2 minutes on each side.

Roast at 400 degrees F for 12-18 minutes or until the internal temperature reaches 120 degrees F. Let rest for 10 minutes.

TO PLATE:
Slice tenderloin into 1/4-inch slices. Spoon the Lyonnaise potatoes in the center of the plate; shingle beef slice over potatoes. Drizzle remaining blue cheese sauce over and around beef.

BLUE CHEESE LYONNAISE POTATOES

8 fingerling potatoes
2 tablespoons unsalted butter
1/2 medium yellow onion, julienned
1 1/2 tablespoons minced garlic
1 1/2 tablespoons flour
1/2 cup brandy
1 1/2 cups whole milk
1/3 cup good-quality blue cheese
Frying oil
Fresh herbs to taste
Salt and white pepper to taste

Place potatoes in a large pot; cover with cold water. Bring to a boil; cook until fork-tender. Drain and cool.

Melt butter in a saucepan over medium-high heat; saute onion and garlic for 3 minutes.

Stir in the flour to make a roux.

Deglaze pan with brandy. Reduce heat and add the milk; bring to a simmer. Over low heat, slowly melt blue cheese into milk mixture. Keep warm.

Cut cooled potatoes lengthwise in half.

Heat oil to 375 degrees F; fry potatoes until golden brown and crispy. Toss with herbs, salt and pepper, then toss with cheese sauce.

Serves 4
Source: The Kitchen Table: Brennan's Of Houston by Randy Evans
(Bright Sky Press; November 2006)