Seared Filet Mignon with Butter Poached Lobster

Seared Filet Mignon with Butter Poached Lobster


Yields1 Serving

Marinated Steaks
 8 oz portions filet mignon (4)
 1 tsp garlic salt
 1 tsp kosher salt
 2 oz olive oil
 4 cloves fresh garlic
 1 oz fresh rosemary sprigs
Lobster
 5 oz lobster tail (4)
 ¾ cup water (6-½ oz.)
 3 tbsp unsalted butter
Bearnaise
 2 oz white wine vinegar
 2 oz white wine
 2 oz water
 1 oz lemon juice
 2 oz fresh tarragon (divided)
 1 tbsp diced shallots
 1 tsp cracked black pepper
 1 tbsp lemon juice
 4 egg yolks
 1 cup clarified butter
 ½ oz chopped parsley
 1 tsp kosher salt

Filet
1

Preheat the oven to 350º. Season the filet on both sides with the salt and garlic salt.

2

Add oil to a heavy bottom sauté pan and heat over medium to high heat. Place the filet in the oil and sauté for four to five minutes on both sides.

3

Place into the oven for about 11 minutes for medium well.

Lobster
4

In a medium saucepan, place the water along with a pinch of salt over high heat. Bring to a boil then add the lobster and cook for seven minutes. Remove the lobster and split. Serve with the filets.

Bernaise
5

Place the vinegar, lemon juice, wine, water, ½ the tarragon, shallots, and pepper in a saucepan and bring to a boil over high heat. Reduce the mixture down for fifteen minutes. Strain and set aside.

6

Place the egg yolks in a medium glass bowl and add the strained liquid. Slowly whisk in the butter in very small amounts with the bowl in a double boiler over very low heat.

7

Once the butter is whisked in, season with a pinch of salt, then add the remaining tarragon ladle over the lobster and steak.

Ingredients

Marinated Steaks
 8 oz portions filet mignon (4)
 1 tsp garlic salt
 1 tsp kosher salt
 2 oz olive oil
 4 cloves fresh garlic
 1 oz fresh rosemary sprigs
Lobster
 5 oz lobster tail (4)
 ¾ cup water (6-½ oz.)
 3 tbsp unsalted butter
Bearnaise
 2 oz white wine vinegar
 2 oz white wine
 2 oz water
 1 oz lemon juice
 2 oz fresh tarragon (divided)
 1 tbsp diced shallots
 1 tsp cracked black pepper
 1 tbsp lemon juice
 4 egg yolks
 1 cup clarified butter
 ½ oz chopped parsley
 1 tsp kosher salt

Directions

Filet
1

Preheat the oven to 350º. Season the filet on both sides with the salt and garlic salt.

2

Add oil to a heavy bottom sauté pan and heat over medium to high heat. Place the filet in the oil and sauté for four to five minutes on both sides.

3

Place into the oven for about 11 minutes for medium well.

Lobster
4

In a medium saucepan, place the water along with a pinch of salt over high heat. Bring to a boil then add the lobster and cook for seven minutes. Remove the lobster and split. Serve with the filets.

Bernaise
5

Place the vinegar, lemon juice, wine, water, ½ the tarragon, shallots, and pepper in a saucepan and bring to a boil over high heat. Reduce the mixture down for fifteen minutes. Strain and set aside.

6

Place the egg yolks in a medium glass bowl and add the strained liquid. Slowly whisk in the butter in very small amounts with the bowl in a double boiler over very low heat.

7

Once the butter is whisked in, season with a pinch of salt, then add the remaining tarragon ladle over the lobster and steak.

Seared Filet Mignon with Butter Poached Lobster