Filet Mignon Recipe
8 oz filet mignon, merlot demi add lobster tail
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Ingredients
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Filet Mignon
Merlot Demi-Glace
Lobster Tail
Method
Filet Mignon
- 1
Prepare the Filet
Season the filet mignon with salt and black pepper on both sides.
- 2
- 3
Rest the Filet
Remove the filet from the skillet and let it rest for about 5 minutes before serving.
Merlot Demi-Glace
- 4
Sauté Shallots
In the same skillet used for the filet, add shallots and sauté for 2 minutes until softened.
- 5
Add Wine
Pour in the merlot wine and bring to a boil, scraping the bottom of the skillet to deglaze.
- 6
Reduce and Add Stock
Reduce the wine by half, then add the beef stock and simmer until the sauce thickens, about 10-15 minutes.
- 7
Finish the Sauce
Remove from heat and whisk in butter until melted and smooth. Strain if desired.
Lobster Tail
- 8
Prepare the Lobster
Preheat the oven to 375°F (190°C). Cut the top of the lobster tail shell down to the tail fin and gently pull the meat out, laying it on top of the shell.
- 9
- 10
Bake the Lobster
Place the lobster tail on a baking sheet and bake in the preheated oven for 12-15 minutes, until the meat is opaque and cooked through.