Filet Mignon & Lobster Tail
Ingredients:
For the Filet Mignon (New York Steak):
- 1 (6–8 oz) filet mignon (or New York strip, 1.5" thick)
- 1 tbsp high-smoke-point oil (e.g., grapeseed or avocado)
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
For the Poached Lobster Tail:
- 1 (4–6 oz) lobster tail (shell removed, deveined)
- 2 cups court bouillon (or substitute: 2 cups water + 1 tbsp white wine, 1 tsp lemon juice, 1 bay leaf, 5 peppercorns)
- 1 tbsp butter (for finishing)
For the Creamy Mashed Potatoes:
- 1 large Yukon Gold potato (peeled, cubed)
- 3 tbsp heavy cream (warmed)
- 2 tbsp unsalted butter
- Salt and white pepper to taste
- Pinch of nutmeg (optional)
For the Beef Jus:
- 1 cup high-quality beef stock (reduced to ¼ cup)
- 1 tsp shallot (minced)
- 1 tsp red wine (optional)
- 1 tsp cold butter (to finish)
For Garnish:
- Microgreens (pea shoots or radish sprouts)
- Crispy fried onion rings (store-bought or homemade)
Instructions:
1. Prepare the Beef Jus (Can Be Made Ahead):
- In a small saucepan, simmer beef stock with shallots and red wine until reduced to a syrupy consistency (~15–20 mins). Strain, whisk in cold butter for shine, and set aside.
2. Cook the Mashed Potatoes:
- Boil potatoes in salted water until tender (~15 mins). Drain, then pass through a ricer or mash finely.
- Heat cream and butter in a pot, then fold into potatoes. Season with salt, white pepper, and nutmeg. Keep warm.
3. Poach the Lobster Tail:
- Bring court bouillon to a gentle simmer (160–180°F / 70–80°C).
- Add lobster tail and poach for 4–6 mins until opaque. Remove, brush with melted butter, and cover to keep warm.
4. Sear the Filet Mignon:
- Pat steak dry, season generously with salt and pepper.
- Heat oil in a cast-iron skillet over high heat until smoking. Sear steak for 3–4 mins per side for medium-rare (125°F internal).
- In the last minute, add butter, thyme, and garlic. Baste the steak, then rest for 5 mins.
5. Assemble
- Base:Spread mashed potatoes in a smooth mound in the center of a rustic ceramic plate.
- Steak: Slice filet mignon against the grain and place atop the potatoes.
- Lobster: Arrange the poached lobster tail over the steak.
- Sauce: Drizzle beef jus over the beef and around the plate.
- Garnish: Top with microgreens and place crispy onion rings on top of lobster.
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