Filet Mignon
with Lobster Newburg Sauce
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
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.
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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