Filet Mignon & Roasted Lobster Tail Recipe

Preparation

1. 1

   Prepare the Cabernet Demi-Glace

   In a saucepan, combine Cabernet Sauvignon and beef stock. Bring to a boil, then reduce to a simmer and let it reduce until it thickens, about 20 minutes.

2. 2

   Cook the Lobster Tails

   Preheat the oven to 375°F (190°C). Cut the lobster tails in half lengthwise and brush with olive oil. Season with salt and pepper. Place them on a baking sheet and roast in the oven for 15-20 minutes, until the meat is opaque and cooked through.

3. 3

   Sear the Filet Mignon

   Heat a skillet over medium-high heat and add 2 tablespoons of butter. Season filet mignon with salt and pepper. Sear for 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.

4. 4

   Make Lemon Caper Butter

   In a small bowl, mix the remaining 2 tablespoons of butter with lemon juice, capers, and a pinch of salt. Set aside.

5. 5

   Prepare the Asparagus

   While the filet mignon is cooking, boil or steam the asparagus for about 5 minutes until tender-crisp. Drizzle with olive oil, salt, and pepper.

6. 6

   Serve the Dish

   On each plate, place a serving of mashed potatoes, top with filet mignon, and drizzle with cabernet demi-glace. Add roasted lobster tail and asparagus on the side. Finish with a dollop of lemon caper butter on the lobster.