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TO PREPARE THE CHATEAU POTATOES:
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Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long.
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Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly).
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Melt the butter over medium-low heat in a large nonstick saute pan.
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Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through.
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Season with salt and pepper to taste, and toss with the parsley.
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Keep warm.
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TO PREPARE THE BEARNAISE SAUCE:
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Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil.
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Lower the heat to a simmer and reduce the liquid by half.
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Let cool until lukewarm.
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Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream.
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Add the butter and whisk until the sauce thickens again.
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Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary.
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Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
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TO PREPARE THE CHATEAUBRIAND:
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Preheat the broiler.
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Season the steak with salt and pepper, and place in a shallow bowl.
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Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak.
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Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat.
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Sear the steak on all sides for about 4 minutes, or until browned.
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Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium.
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Remove from the broiler and let rest about 5 minutes before cutting.
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FOR THE LOBSTER:
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Remove the shell from the lobster tail meat and season the lobster with salt and pepper.
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Combine the butter and garlic and spread on the lobster meat.
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Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the lobster is just cooked through.
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TO SERVE:
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Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle.
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Cut the Chateaubriand in half and place it cut side down onto the bearnaise sauce.
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Place the lobster beside the Chateaubriand so that it curls around the steak.
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Arrange the potatoes on the other side of the steak.
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Spoon more bearnaise sauce over the steak and along the length of the lobster.
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Drizzle extra bearnaise around the edge of the plate, if desired.
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WINE RECOMMENDATION:
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If you are looking for wines to match the food, try either a Sauvignon Blanc from California or a Pouilly Fume from the Loire Valley in France. If you prefer red wine, choose a West Coast Pinot Noir or a French Burgundy.
