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Steak with Lobster Perigourdine

Source of Recipe


Chef Greg Brandt (excerpted)






List of Ingredients



• -- Beurre Fondu --
  
• 1/2 cup white wine
  
• 1/2 cup white vinegar
  
• 6 French shallots, chopped
  
• 1/4 cup cream
  
• 1-1/2 sticks butter
  
• *
  
• 4 filet mignons, 8 oz. each
  
• Salt and pepper
  
• 1 Tbsp olive oil
  
• 1-1/2 cups demi-glace or highly reduced beef stock
  
• 1/4 cup Madeira wine
  
• 1 Tbsp butter
  
• *
  
• 2 lobster tails, about 8 oz. each *
  
• 1 Tbsp butter
  
• White pepper
  
• 2 Tbsp brandy
  
• 1 Tbsp chopped fresh parsley
  
• 1 Tbsp fresh chopped green onions
  






Instructions



1. To make the beurre fondu: Heat the wine, vinegar and shallots in a saucepan and bring to a light boil. Reduce until there is only about a tablespoon of liquid left. Add the cream; return to a boil and remove from heat. Whisk in the butter a little at a time to make a creamy-looking sauce. Strain; keep warm.
   
   
2. Sprinkle the steaks with salt and pepper. Heat the olive oil in a heavy skillet and pan-broil the steaks over high heat until crusty on the outside -- about 4 minutes per side for medium-rare. Remove the steaks and keep warm.
   
   
3. Pour off excess oil from pan, but don't wipe the pan. Deglaze the hot pan with the Madeira wine, scraping the bottom slightly. When the Madeira begins to boil, add the demi-glace. Cook over medium heat, stirring slightly, until the sauce takes on the consistency of maple syrup. Remove from the heat and whisk in 1 tablespoon butter.
   
   
4. Boil the lobster tails for about 4 minutes; do not cook them completely. Remove the shells and slice into medallions about 1/2 inch thick.
   
   
5. Heat 1 tablespoon butter in a skillet and saute the lobster medallions for about 3 minutes, until heated all the way through.
   
   
6. Add the brandy and carefully touch a flame to the pan. When the flames die down, add the parsley and green onions and cook until wilted. Add salt and white pepper to taste.
   
   Divide the steaks and lobster medallions among the plates. Spoon the beurre fondu and the Madeira sauce around both sides, with each sauce on half the plate.
   
   Serves 4
   
   






Final Comments


* This is also very good made with big shrimp. Use 1 pound of peeled, large shrimp and proceed according to the directions, except boil them for 2 minutes instead of 4 for the lobster. Finish as directed.