Surf and Turf
Directions
- 1Cut the lobster tail in half lengthwise and remove the meat.
- 2Make the sauce by sautéing shallots in butter until lightly browned.
- 3Add tarragon (or sage or thyme/rosemary), garlic, and wine to the sauce and cook until slightly reduced.
- 4Stir in blueberries and vinegar, and reduce the sauce further.
- 5Season the filet mignon with crushed black pepper and sear in clarified butter until browned.
- 6Cook in 450°F (230°C) oven for 5 minutes, depending on your preference.
- 7Poach the asparagus in boiling water for 3-4 minutes.
- 8Add beef stock to the sauce. Adjust seasoning and strain the sauce.
- 9Sauté lobster medallions in clarified butter and deglaze the pan with cognac.
- 10Plate the dish with the sauce at the bottom, the filet mignon on top of the sauce, followed by the lobster and asparagus.
Ingredients
- 2 filet mignon
- 1 lobster tail
- 2 tbsp butter
- 1 cup shallots
- 1 tbsp tarragon
- 2 cloves garlic
- 1 cup wine
- 1 cup beef stock
- 1.5 cup blueberry
- 1 tbsp vinegar
- 1 tbsp olive oil
- 1 pinch black pepper
- 1 pinch salt
- 1 tbsp cognac
- 1 bunch asparagus
Equipment
knifecutting boardtwo frying pansovenstrainertongswhisk
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