FILET TRIO Recipe

Prepare the Blackberry Balsamic Reduction

In a saucepan over medium heat, combine blackberries, balsamic vinegar, honey, and salt. Simmer until the blackberries break down and the mixture thickens, about 10-15 minutes. Strain if desired, and set aside.

Cook the Filet Medallions

Season the filet medallions with salt and crushed black peppercorns. In a skillet over medium-high heat, add olive oil and 2 tbs of butter. When hot, add the medallions and cook for about 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

Make the Lobster Mornay Sauce

In the same skillet, add remaining butter, minced garlic, and shallots. Sauté until translucent. Add heavy cream and bring to a simmer. Stir in grated Parmesan cheese and Gorgonzola cheese until melted and smooth. Fold in the lobster meat and heat through.

Plate the Dish

On each plate, place a filet medallion, drizzle with blackberry balsamic reduction, and top with lobster mornay sauce. Serve immediately.