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Fillet Mignon Stuffed with Lobster




Source of Recipe


Chef's Kitchen


Recipe Introduction


Executive Chef Paul Benson,The Sporting News Grille, Washington, D.C.


List of Ingredients




1) 8 oz. Fillet Mignon
2) One Fresh Lobster
3) Four Plum Tomatoes
4) 1 tbs. of fresh chopped Parsley and Basil
5) Veal Reduction Sauce (see recipe below)
6) Fresh Spinach
7) Salt and Pepper to taste
8) A small amount of Olive Oil
9) 1 1/2 tsp. Minced Garlic
10) 1 Scallion - chopped
11) A small amount of chopped Chives

Recipe



1) Put the lobster in boiling water...then turn
down the temperature and let the lobster
simmer for 10 minutes.
2) Dice up the meat of the lobster and put the
tail aside for presentation.
3) Make a pocket in the fillet mignon by making
a slit. Then stuff the fillet mignon with the
diced up lobster.
4) Add salt and pepper to taste.
5) Put olive oil in a pan and sear the fillet mignon
on all sides.
6) Place the fillet mignon in an oven at 350-375 deg
until done.
7) Take the plum tomatoes and cut in half. Sear
them in olive oil and then add parsley and basil
plus salt and pepper to taste.
8) Finish them in the oven for 5 minutes.
9) For the spinach...put olive oil and butter in a pan.
Add garlic and scallions and saute. Add fresh
spinach and cook until done.

Ingredients for the Veal Stock Reduction:
1) 1 1/2 cups of Veal Stock
2) One Scallion
3) Minced Garlic
4) A small amount of Cognac
5) A small amount of fresh chopped Parsley and Basil

Preparation of the Veal Stock Reduction:
1) Sweat the garlic and scallions in olive oil.
2) Add the cognac and also the veal stock and the
herbs.
3) Reduce to one half.

Final Preparation:
1) Pull the fillet mignon from the oven when done...
and put it on a plate.
2) On the same plate put the spinach and the
tomatoes.
3) Place the veal reduction sauce on top.
4) Garnish with chopped chives.
5) Put lobster tail on top for presentation.