Tuesday, June 21, 2011

FILET MIGNON WITH LOBSTER NEWBURG SAUCE

Filet Mignon
with Lobster Newburg Sauce

Filet Mignon with Lobster Newburg Sauce, Asiago Asparagus in Orange Sauce and Roasted Potatoes


Yum! Best word to describe the delicious meal that chef Stratton prepared for my son Charlie and me last night. Stratton is preparing his menu for the all-inclusive sculpture class that I will be having here at my home (Woodloft) in August. The plan is that he comes over every once in awhile and cooks one of the dishes he will be creating for the class so he can familiarize himself with my kitchen and my fancy, yet oh so temperamental, appliances. Tonight, he made Filet Mignon with a delicate Lobster Newburg sauce. He accompanied it with broiled, herbed potatoes and asparagus with an asiago orange sauce.

Charlie enjoys first bite. I think this picture says it all!


The first thing Stratton did when he stepped through the door was to hand me an electric knife sharpener. He said my knives were so dull that he’d have a hard time cutting butter with it. I have to admit, after using those hand held sharpeners, the electric one made a huge difference. My knives are so sharp right now that I just know if I drop one on my toe, the knife will go right through it. I guess many of us are guilty of not keeping sharp knives. I am amazed at how much easier my kitchen chopping is going now that my knives are lethal weapons.


Stratton says that he really doesn’t consider himself a gourmet cook. He just likes to make interesting (and very tasty) food. He says it’s a step up from everyday cooking but not fancy. I sort of disagree with him on that point. It seems to me that everything he cooks is up a notch and is definitely in the gourmet category. Here is the recipe for this wonderful dish. Since Stratton doesn’t write anything down, not even a grocery list, I tried to figure it out as he cooked. I sent him a copy and I was completely wrong! Here is the correct recipe…imagine he actually DID write it down and e-mail it to me!


Stratton Preparing Sauce


Filet Mignon with Lobster Newburg Sauce
Ingredients:

3 lobster tails
3 filet mignon steaks 1 1/2 “ thick
Asiago cheese
Asparagus
New potatoes
2 oranges
Cream Sherry-1/2-1 cup
Cream fraiche
Red wine vinegar
Chives
Oregano
Olive oil
Paprika
3 cloves garlic
S and P

Method:

Pour olive oil in a baking pan. whisk together 1/2 cup oil...1/4 cup red wine vinegar...1+tablespoon brown mustard. Add 3 cloves minced garlic... chives, salt, pepper and fresh oregano (actually any combination of spices work nicely)... quarter the red potatoes and toss in the dressing... bake at 375 cut sides up for 1 hour.

In the meantime:

Season the medallions of meat with a generous portion of salt and pepper on both sides. Heat the oil till hot but not smoking. Sear the meat on both sides until desired tenderness. Remove from pan and set aside... add the 1 cup of Sherry along with the lobster shells and simmer until red... about 10 minutes max. Remove the shells and reduce down to a quarter cup then add the cream fresh and paprika along with the lobster meat. IF the sauce needs to be thickened more have equal portions of butter and flour mixed together and formed into tablespoon sized balls and add 1 at a time to the sauce until it thickens. Remove from heat.

Heat the olive oil in a pan until hot but not smoking. Add the asparagus and sear until bright green. Sprinkle with the cheese and add the orange juice and cover then turn off the heat and allow to steam while you plate up the meal...

Place some of the potatoes on a plate with some of the drizzlings from the pan... place the medallions of meat on it followed by equal portions of the lobster meat and some of the cream sauce... finish by adding the asparagus and serve.


It is a good idea to sauté lobster shells or shrimp shells into sauces for extra seafood flavor.


Filet Mignon


Preparation of Potatoes


Asiago Asparagus with Orange Sauce

As you can imagine, we did choose this as one of the meals for the class.

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18 comments:

  1. Oh, my, what a great dinner! Wishing you and yours a wonderful, joyful Solstice.
    Mary

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  2. OMG!!!!!!!OMG!!!!!!!!!!!OH, please tell the chef how wonderful these items look. I know this might be crazy but I can smell dinner from here. Extra, extra Asiago cheese, Asiago cheese, Asiago cheese & asparagus & more asparagus. My stomach is grawling as I type.
    ;-) Can't wait, Can't wait. Trish

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  3. OMG is right! My mouth is watering just seeing the pictures and reading about this amazing dinner. My, my, my! The joys of life! xxoo

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  4. Excuse me for drooling all over the keyboard, but OMG it looks good...and yes I think I can smell it too!
    How incredible and generous of you to give the recipe...however I think I need Stratton to prepare it.
    Congrats on the upcoming course. xoxo

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  5. Its a simple dish... the only complicated thing about it is the sauce... which I did not thicken enough. W

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  6. The meal looks ooozing with flavours! Your right, maybe he's done chef work before in another life and this is why he does it so naturally from his head.
    Keep going Chef!
    Hugs!
    Julie

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  7. Oh Cheryl, I nearly packed my bags and headed for the nearest airport after reading these last two posts!

    What an amazing treat your studen guests will be having - I am so jealous!!

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  8. Oh my goodness...oh my goodness...oh I said that alread. Wow! Cheryl this looks amazing. I can almost taste the melt in your mouth filet. Oh geez, what a meal.yum!!!! Thanks for sharing this, makes me want to cook it. Ayeeeeee!!!!!

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  9. Hello Cheryl! Its 8:09 pm here and I haven't taken my dinner. The picture starves me more and craves me a plate of an expensive lobster. :) In my country, lobster is so pricey by the way. Your students are really lucky. They learn from your talent and at the same time, they are treated to a sumptuous meal.

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  10. Oh my goodness- that looks SO delicious! Again, I'm so jealous of your lucky students!

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  11. OMG!!!!Filet Mignon with Lobster Newburg Sauce
    WHERE, OH, where does the line start???

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  12. My mouth is watering now. It looks amazing. Now whats for dessert? LOL
    Lucky students and you for getting a tasty preview of coming attractions!
    Hugs Lynn

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  13. What a wonderful dinner! Your students are going to feel so pampered!

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  14. What an awesome dinner Cheryl, so amazing !!
    YUMMY !!! Hugs Laura. xoxx Thank you for sharing your magical moment.

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  15. Wow. Yum. I may have to go shopping!

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  16. Fantastic recipies- such elegance and savory appeal!

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  17. That looks DELICIOUS. he is a great chef. And thanks for the recipes.

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  18. Looks delicious. (Comment posted through Firefox 5.)

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