Steak El Gaucho* Recipe
8 oz custom-aged filet mignon, maine lobster medallions, asparagus, béarnaise sauce [GF]
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Asparagus
Trim the ends of the asparagus and blanch in boiling salted water for 2-3 minutes until tender-crisp. Drain and set aside.
Cook the Filet Mignon
Season the filet mignon with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of oil. Sear the filet for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes.
Prepare the Lobster Medallions
In the same skillet, add the lobster medallions and cook for 2-3 minutes per side until they are opaque and cooked through. Remove from heat.
Plate the Dish
On a plate, arrange the asparagus on one side, place the sliced filet mignon next to it, and top with lobster medallions. Drizzle with béarnaise sauce and serve.