This rich and filling dish features tender filet Mignon topped with a succulent lobster Béarnaise Sauce. Serve with garlic mashed potatoes and roasted asparagus.
INGREDIENTS
- 1 lb lobster
- 1 cup (2 sticks) unsalted butter, divided
- 1 shallot, sliced
- 2 garlic cloves, chopped
- 1 dried red chile pepper
- 1/2 teaspoon paprika
- 1/4 cup Sherry wine vinegar
- 2 tablespoons chopped shallot
- 1 tablespoon capers, chopped
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 tablespoon chopped fresh tarragon
- 2 (8-ounce) Filet Mignon steaks
- Coarse kosher salt
- Fresh asparagus – 10 -12 spears
DIRECTIONS
- If using live Bermuda lobster: Cook lobster in large pot of boiling salted water 13 minutes. Once cooked, using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off horns; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
- If using Lobster Tails: Steaming is very gentle and helps prevent the lobster from becoming tough. Bring 1-2 inches of water to a boil in a pot with a steamer rack. Place tails on the rack, cover, and steam for about 5-8 minutes. Remove from pot and place on a rimmed baking sheet to cool slightly. Using kitchen shears, cut the tail meant from the shell. Reserve the shells. Cut the meat into bite-size pieces. Add 1/4 teaspoon of a lobster base (Better Than Bouillon Lobster Base) to the next step to add more concentrated flavour.
- Melt 1/2 cup butter in a large pot over medium-low heat. Add sliced shallot, garlic, and chile pepper; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature.
- Add the vinegar, chopped shallot, and capers to a medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk egg yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in small additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster Béarnaise sauce over warm water while you cook the steaks and asparagus.
- Wash the stalks of asparagus and break off the woody bottom ends (they naturally snap where the tender part ends). Cook the asparagus according to your preference – To Roast: Heat oven to 400°F–425°F. Toss spears with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 10–15 minutes until tender and slightly browned. To Saute: Heat 1-2 tbsp of butter or olive oil in a skillet over medium-high heat. Add asparagus and cook for 5–8 minutes. To Steam: Place in a steamer basket over boiling water for 3–5 minutes.
- Preheat broiler. Rub filet Mignon steaks with coarse kosher salt and pepper. Wrap each steak with a piece of bacon and secure with butcher’s twine. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare.
- To Serve: Arrange each steak on a separate plates, drape asparagus spears (half the spears for each steak), and top each with lobster Béarnaise sauce.
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