Wash skin of potato under cold water until clean. Rub potato with butter and sprinkle with sea salt. Bake at 375 degrees for 40-45 minutes. For service, split open and top with butter, sour cream and scallions.
You will need Hollandaise and Tarragon Reduction prepared in order to make the Béarnaise Sauce. For the Hollandaise, whip egg yolks with the lemon juice and water. Cook over simmering water. Stir vigorously, but do not scramble. Add drawn butter slowly to incorporate. Season with salt, white pepper and tobasco. Thin to proper consistency with orange juice. To prepare the Tarragon Reduction combine all ingredients and reduce to almost dry. Now fold Tarragon Reduction and parsley into the Hollandaise mixture and reserve Béarnaise for service.
To prepare parsley butter bring butter and margarine to room temperature. Put butter and margarine into a mixing bowl. Mix until blended smooth, add parsley and mix for 30 seconds. Do not over mix, butter will turn green.
Place filet on a seasoning platter. Dust with Mitchell's steak dust, lightly coat, and brush with oil. Grill steak to desired temperature and brush on all sides with parsley butter.
Brush lobster tail with parsley butter. Season with salt and pepper and paprika. Bake in oven until cooked through. Brush with parsley butter.
Serve filet, lobster tail and sea salt baked potato on a warm platter with béarnaise sauce, drawn butter and a lemon wrap. Garnish with a watercress sprig.
Source: Cameron Mitchell Restaurants
