Filet Mignon Surf & Turf Recipe
8oz lobster tail, 6oz filet, portobello mushrooms, finished with barolo demi glaze.
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Ingredients
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Main Ingredients
Demi-Glaze
Method
Preparation
- 1
Prepare the Ingredients
Clean the lobster tail, remove the shell, and butterfly it. Clean and slice the Portobello mushrooms. Season the filet mignon with salt and black pepper.
- 2
Make the Demi-Glaze
In a saucepan, heat the olive oil over medium heat. Add the shallots and sauté until translucent. Pour in the Barolo wine and bring to a simmer, reducing it by half. Then, add the beef stock and continue to simmer until the sauce thickens. Stir in butter and season with salt and pepper.
Cooking
- 3
- 4
Cook the Lobster Tail
In the same skillet, reduce the heat to medium. Add the lobster tail, cooking for about 3-4 minutes per side until the meat is opaque and cooked through.
- 5
