Chateaubriand in the same style as this (click) but the sauce is clarified, I didn’t like the color the first time around so I fixed it.  I seasoned the steak this time with Himalayan pink salt. The sauce was finished with a white truffle oil. The lobster mashed potatoes are a monster. Potatoes mashed, then a lobster stock is folded in with butter and heavy cream with a touch of Himalayan pink salt…..hit it with an immersion blender, wanted them […]

Categories: Uncategorized • Tags: Asparagus, Chateaubriand, Eggplant, Food, Lobster Mashed Potatoes, recipe, Truffle Oil