Fillet Mignon Stuffed with Lobster
8 oz. Fillet Mignon
One Fresh Lobster
Four Plum Tomatoes
1 tbs. of fresh chopped Parsley and Basil
Veal Reduction Sauce (see recipe below)
Salt and Pepper to taste
A small amount of Olive Oil
1 1/2 tsp. Minced Garlic
1 Scallion – chopped
A small amount of chopped Chives
Put the lobster in boiling water…then turn down the temperature and let the lobster simmer for 10 minutes. Dice up the meat of the lobster and put the tail aside for presentation.
Make a pocket in the fillet mignon by making a slit. Then stuff the fillet mignon with the diced up lobster. Add salt and pepper to taste.
Put olive oil in a pan and sear the fillet mignon on all sides. Place the fillet mignon in an oven at 350-375 degrees until done.
Take the plum tomatoes and cut in half. Sear them in olive oil and then add parsley and basil plus salt and pepper to taste. Finish them in the oven for 5 minutes.
For the spinach…put olive oil and butter in a pan. Add garlic and scallions and saute. Add fresh spinach and cook until done.
Ingredients for the Veal Stock Reduction:
1 1/2 cups of Veal Stock
A small amount of Cognac
A small amount of fresh chopped Parsley and Basil
Preparation of the Veal Stock Reduction:
Sweat the garlic and scallions in olive oil.
Add the cognac and also the veal stock and the
Reduce to one half.
Pull the fillet mignon from the oven when done.
and put it on a plate.
On the same plate put the spinach and the
Place the veal reduction sauce on top.
Garnish with chopped chives.
Put lobster tail on top for presentation.
Executive Chef Paul Benson, The Sporting News Grille, Washington, D.C.