Filet Clémenceau with Béarnaise Sauce and Braised Brussels Sprouts with Pancetta

I don’t get to make it back to New Orleans as much as I used to. The one place I miss more than anywhere is Galatoire’s. Not only is the food the best in the city (a close second being the muffalettas from Central Grocery), but the service is the best I’ve ever experienced anywhere on Earth. Plus, the gound floor dining room has not changed since the dawn of time. It’s about as old school as old school gets. Since I can remember, my order has always been the Filet Clémenceau.

The original recipe would have you pan fry the steak – as well as everything else – on the stove. But I’ve decided to grill the steak and cook the potatoes with the mushroom and peas separately. The recipe is not too dissimilar from my Crispy Rosemary & Sage Fingerling Potatoes – minus the herbs and adding the mushrooms (which is like the original recipe I based mine on) and peas.

½ lb new potatoes – the smaller the better
1 tbsp lard
3 cloves of garlic, chopped fine
sea salt
fresh cracked black pepper
3 tsp garlic oil
1½ cup Crimini mushrooms, cut into thirds
½ cup frozen peas

Place the potatoes in a large heavy bottom pot, cover with cold water, add a sprinkle of salt and bring to the boil. Once boiling, lower the heat and simmer for 10 minutes. Drain the potatoes in a colander. When the potatoes have cooled, cut in half lengthwise.

Heat the lard (which I get from the butcher counter at Sheridan Fruit Co.) in a Pyrex baking pan until melted. Add the potatoes and coat with the melted lard. Mix in chopped garlic and season heavily with sea salt and pepper. Arrange potatoes so that the cut side is facing up. Bake for 30 minutes at 425°. While the potatoes are cooking, toss the mushrooms in 2 tsp of the garlic oil in a small bowl and do the same with the remaining garlic oil with the peas. After the 30 minutes is up, mix in mushrooms and cook for another 10 minutes. Mix in peas and cook for another 5 minutes.

The addition of the Béarnaise Sauce was inspired by Portland’s Galatoire’s equivalent – St. Jack (the old South East location) – and their amazing Steak Frites. You can find the recipe – as well as a video – on Michael Ruhlman’s website.

The Brussels Sprouts with Pancetta recipe can be found here.

The only thing that could have made this any better was if John Fontenot was here to serve it.

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For a meal this special, I wanted something that would knock it out of the park. I went with a 2011 bottle of the Bourbonic Plague from Cascade Brewing. For dessert, I decided to have a 2009 bottle of the Cherry Adam from the Wood from Hair of the Dog.