2 pounds Yukon Gold potatoes, peeled and cut into 2- to 3-inch pieces
2 cups cold heavy cream
3 cloves garlic
1 stick (8 tablespoons) unsalted butter, cut into pieces
Kosher salt
Extra-virgin olive oil, for seasoning
Coarse sea salt
1 1/2 pounds chateaubriand roast (the center-cut portion of the beef tenderloin), trimmed of fat and silver skin and tied at 1/2-inch intervals with butcher's twine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 1/2 cups quartered mushrooms such as cremini, shiitake or chanterelle
4 garlic cloves, peeled and smashed
4 sprigs fresh thyme plus extra fresh thyme leaves, for garnishing
2 tablespoons minced shallot
1/2 cup dry red wine
2 cups veal or beef broth
1/4 cup heavy cream
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