By Chef Rango Inc.
In the food scene simple it's alway best. Food done well with simple principles, ingredients and techniques... Chateaubriand, a large steak cut from the thickest part of a fillet of beef. And is traditionally served with small roasted new potatoes.
We are doing a slightly different version. Peel and cut potatoes into quarters about 11/2 inch . Poach new potatoes in olive oil, herbs, salt and pepper. Then take carrots and place in a small pan over medium heat with 1/3 of water and 1/4 cup of brown butter, herbs and salt and pepper. Keep cover based the carrots occasionally. The carrots should be done in about 8-10 minutes.
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