Filet Mignon Lobster Oscar Recipe
6-ounce, usda choice beef tenderloin, chargrilled, 6-8 ounce lobster tail (limited availability), asparagus, and bearnaise
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Bearnaise Sauce
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and sauté until translucent. Add white wine vinegar and cook until reduced by half. Remove from heat and let cool slightly.
Cook the Lobster
Bring a pot of salted water to a boil. Add the lobster tail and cook for 5-7 minutes, until the shell is bright red and the meat is opaque.
Cook the Filet Mignon
Season the filet mignon with salt and pepper on both sides.
Cook the Asparagus
Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp.
Assemble the Dish
On a serving plate, place the cooked filet mignon.
