American Wagyu Eye Of Ribeye Recipe
WOOD FIRED LOBSTER THERMIDOR, COGNAC, GRUYÈRE, BÉARNAISE
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Ingredients
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Beef
Lobster Thermidor
Béarnaise Sauce
Method
Beef Preparation
- 1
Prepare the Steaks
Season the American Wagyu Eye of Ribeye steaks on both sides with salt and black pepper. Let them sit at room temperature for about 30 minutes before cooking.
- 2
Lobster Thermidor Preparation
- 3
Cook the Lobster
In a pot of boiling salted water, cook the lobster tails for about 5-7 minutes. Remove and let cool. Once cool, extract the meat and chop it into bite-sized pieces.
- 4
- 5
Finish the Sauce
Stir in the heavy cream and cognac, then add the Gruyère cheese and egg yolk. Mix until combined and cheese is melted. Remove from heat.
Béarnaise Sauce Preparation
- 6
Prepare the Vinegar Reduction
In a small saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half. Strain and set aside.
- 7
Make the Béarnaise Sauce
In a heatproof bowl over simmering water, whisk together the egg yolks and vinegar reduction until thickened. Gradually whisk in melted butter until the sauce is creamy. Season with salt and pepper to taste.
Plating
- 8
Serve
On a plate, place the grilled Wagyu steak and top it with the lobster thermidor sauce. Drizzle the Béarnaise sauce over the top and garnish with extra tarragon if desired.
