Chef Eric Jolin
The Whistling Swan, www.thewhistlingswan.com, Sturbridge, MA
- 9 oz choice black angus filet mignon
- 1¼lb fresh Maine lobster
- 2 oz clarified butter
- 3 oz heavy cream
- 1 Tbsp horseradish
- 1 tsp whole grain mustard
- salt and place pepper to taste
- 1oz olive oil
- 1 clove garlic minced
- 4 fresh medium asparagus spears
- 1 medium summer squash diamond cut
- 2 large chef potatoes peeled, boiled and whipped
- 2oz butter
- 4oz milk
- 1 tbsp wasabi horseradish
- 1 fresh sprig thyme
"Trim and cut 9 oz tenderloin season with olive oil, salt, pepper, and minced garlic. Set aside.
Bring 4 qts. salted water to a boil. Place lobster in. Cook for approximately 8 minutes. Remove lobster.
Let cool, crack and clean lobster meat. Put lobster meat in clarified butter set aside.
In a medium saucepan reduce heavy cream until thick and horseradish, mustard and chives. Add salt and pepper to taste. Keep warm.
Slice and grill summer squash cut into medium diamond shaped pieces.
Blanch asparagus in boiling water for approx. 2 min. Cool and set aside.
Peel and boil potatoes until done. Add butter, salt, pepper, milk and wasabi. Whip until smooth. Place in pastry bag set aside.
On a hot char-grill cook filet mignon until desired doneness (preferably medium rare).
Reheat lobster meat and butter in sauté pan until warm.
Sauté summer squash and asparagus until tender in olive oil and garlic. Season with salt and pepper to taste.
On a large dinner plate place filet at 6:00 o'clock, top with drained lobster chunks pipe out wasabi whipped potatoes onto plate at 2 o'clock. Place sautéed summer squash at 10 o'clock. Neatly arrange asparagus between squash and potatoes. Top lobster and filet with horseradish sauce and garnish with thyme sprig-serve immediately.
Recommended wine/beer for Petite Filet Mignon with Lobster:
The Black Chook 2004 Shiraz/Viognier