Jul 09 2026
Restaurants›Campino Restaurant›Rabo De Lagosta E Filet Mignon Recipe

Rabo De Lagosta E Filet Mignon Recipe

Inspired by Campino Restaurant
Time1h
Serves2

Lobster tail and grilled filet mignon served with wild mushrooms risotto finished with au jus port L.B.V sauce

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Ingredients

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Lobster Tail

Filet Mignon

Wild Mushroom Risotto

Au Jus Port L.B.V Sauce

Method

Lobster Tail

  1. 1

    Prepare the Lobster

    Preheat your grill to medium-high heat. In a small bowl, combine melted butter, minced garlic, lemon juice, salt, and pepper. Place lobster tails on a cutting board and cut them in half lengthwise. Brush the lobster meat with the butter mixture.

  2. 2

    Grill the Lobster

    Place the lobster tails cut side down on the grill. Grill for about 5-7 minutes until the meat is opaque and cooked through, brushing occasionally with the butter mixture.

Filet Mignon

  1. 3

    Prepare the Steaks

    Season the filet mignon steaks with salt and black pepper on both sides.

  2. 4

    Grill the Steaks

    Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare doneness. Remove from heat and let rest for 5 minutes.

Wild Mushroom Risotto

  1. 5

    Sauté the Aromatics

    In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened.

  2. 6

    Cook the Rice

    Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is lightly toasted. Gradually add the chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.

  3. 7

    Add the Mushrooms

    After about 15 minutes of cooking, add the wild mushrooms to the risotto. Continue cooking and stirring until the rice is creamy and al dente, about 20-25 minutes total.

  4. 8

    Finish the Risotto

    Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

Au Jus Port L.B.V Sauce

  1. 9

    Prepare the Sauce

    In a saucepan, combine port wine and beef broth. Bring to a simmer over medium heat.

  2. 10

    Thicken the Sauce

    Mix cornstarch with a bit of water to create a slurry. Stir it into the simmering sauce and cook until thickened. Season with salt and black pepper to taste.

  3. 11

    Finish the Sauce

    Remove from heat and whisk in the butter until melted and the sauce is glossy.

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