Lobster Americaine Crowned Argentine Beef Petite Filet Mignon Recipe
Make Lobster Americaine Crowned Argentine Beef Petite Filet Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Begin by chopping the garlic cloves and shallots finely. Set aside the lobster meat and fresh parsley, making sure the lobster is cooked and chopped into bite-sized pieces.
- 2
Season the Filets
Pat the Argentine beef petite filets dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Sear the Filets
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the filet mignon and sear for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove from the skillet and let them rest on a plate.
- 4
Make the Sauce
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the chopped garlic and shallots, sautéing for 2-3 minutes until soft and fragrant. Pour in the white wine and let it simmer for about 5 minutes until reduced by half.
- 5
Add Cream and Lobster
Stir in the heavy cream and let it simmer for another 5 minutes until slightly thickened. Add the lobster meat and fresh parsley, stirring gently to combine. Finish with a squeeze of lemon juice and adjust seasoning with salt and pepper to taste.
- 6
Serve the Dish
Place the rested filet mignon on serving plates and generously spoon the lobster sauce over the top. Garnish with additional fresh parsley if desired. Serve immediately.