Surf & Turf Recipe
Butter poached lobster, a 6 oz. filet mignon, with champagne risotto, pea tendril, and sauce choron.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
- 2
Filet Mignon
Season filet mignon with salt and black pepper. In a skillet over medium-high heat, sear the filets on both sides for about 4-5 minutes for medium-rare. Let rest.
- 3
Champagne Risotto
In a saucepan, heat chicken broth and keep it warm. In another pan, sauté chopped onion in a little butter until translucent. Add Arborio rice and stir for 2 minutes. Pour in white wine and cook until absorbed. Gradually add chicken broth, one ladle at a time, stirring frequently until rice is creamy and al dente. Stir in champagne and Parmesan cheese. Season with salt and pepper.
- 4
Sauce Choron
In a bowl, whisk egg yolks and lemon juice. Gradually add melted butter while whisking to emulsify. Stir in diced tomatoes and fresh herbs. Season with salt and pepper.
- 5
Plating
On a plate, serve a portion of champagne risotto, top with the filet mignon and lobster tail. Garnish with pea tendrils and drizzle over sauce choron.