Restaurants›Siegel's 1941›Filet And Lobster Tail Recipe

Filet And Lobster Tail Recipe

Inspired by Siegel's 1941
Time45m
Serves2

served with Drawn Butter, Asparagus, and Bearnaise Sauce

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Ingredients

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Filet and Lobster Tail

Bearnaise Sauce

Method

Cooking the Filet and Lobster Tail

1

Prepare the Asparagus

Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender.

2

Cook the Filet Mignon

Season the filet mignon with salt and pepper. Heat a skillet over medium-high heat and add a bit of olive oil. Sear the filets for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

3

Cook the Lobster Tails

While the filets are resting, prepare the lobster tails. Cut them down the middle and brush with melted butter. Broil them in the oven for about 8-10 minutes until the meat is opaque and cooked through.

4

Prepare Drawn Butter

Melt the remaining butter in a small saucepan over low heat. Remove from heat and set aside.

Making the Bearnaise Sauce

5

Combine Ingredients

In a saucepan, combine shallots, white wine vinegar, and tarragon. Simmer until reduced by half. Strain and let cool.

6

Whisk Egg Yolks

In a heatproof bowl, whisk together the egg yolks and reduced vinegar mixture. Place the bowl over a pot of simmering water and whisk until thickened.

7

Incorporate Butter

Slowly drizzle in melted butter while whisking continuously until the sauce is thick and smooth. Add lemon juice, and season with salt and pepper to taste.