Lobster Stuffed Filet Mignon

Specialities:

Lobster Stuffed Filet Mignon with Béarnaise Sauce

Serves two people

Ingredients

2 filet mignon about six ounces each

½ lb cooked Lobster meat

2 tbs olive oil

1 tbs cold butter

¼ cup champagne vinegar

¼ cup white wine

2 tbs minced shallots

3 tbs fresh chopped tarragon

3 large egg yolks

fresh cracked black pepper

¼ tsp kosher salt

½ lb unsalted butter, melted

Procedure

Using a sharp knife cut a hole in the center of the filets about ¼ inch in diameter. Fill with the lobster meat, making sure the cavity is snuggled tight, season with salt and pepper and set aside. in a medium size skillet add the olive oil at medium-high heat place the steaks in it carefully and cook for four minutes on each side, if the pan gets too hot lower the heat and continue cooking until desired doneness. for the sauce, put the vinegar, white wine, shallots and one table spoon of the fresh tarragon1/4 teaspoon of the salt and ¼ tea spoon of cracked pepper in a small sauce pan, bring to a boil for five minutes, until the liquid is reduce to a couple table spoons. let cool for two minutes and set aside. Place the shallots mixture and the egg yolks in a blender and blend for few seconds, with the blender running slowly incorporate the warm melted butter until all is added, add the remaining of the tarragon, season with salt and pepper to taste and if the mixture is too thick add some more white wine to thin it. Keep at room temperature until serving. Ones the filets are done serve immediately with the sauce on the side.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2009