Serves 2
Filet Mignon - Center Cut
QTY 2
Bacon Slices, diced ¼”
QTY 2
WFF Coarse Sea Salt, to taste
WFF Black Pepper, to taste
Olive Oil
QTY 2 Tbsp.
North Atlantic Lobster Tails, cut in half
QTY 2
Juice of 1/2 lemon
QTY 1/2
Grape tomatoes
QTY 6-9
Parsley for garnish
Unsalted Butter, room temperature
QTY 4 oz.
Fresh chopped herbs (Tarragon, Chives, Parsley)
QTY 2 Tbsp
Garlic Cloves, minced
QTY 2
Curry powder
QTY ½ tsp
Flavored Butter: In a small bowl, beat butter until light and airy. Add ingredients for flavored butter and mix. Place in a plastic wrap and roll into a cylinder twisting the ends to seal. Refrigerate until ready-to- use.
Preheat oven at 375F. Season the filet mignons and the lobster tails with salt and pepper.
Sauté bacon over medium heat until crispy. Drain on a paper towel.
In fat rendered by bacon, sear the filet mignons 1 ½ minutes per side. Place filet mignons in a sheet pan and roast for 3-4 minutes or until internal temperature reaches 125 F for medium rare. Place a teaspoon of the herb butter on top and cover with foil to let rest.
Sauté the lobster tails over medium heat with a tablespoon of herb butter.
Cook for 1-2 minutes and flip on its shell. Add lemon juice and tomatoes and cook for 1-2 minutes.
Serve filet mignon on a plate with grape tomatoes on top, bacon bits and parlsey as garnish, Place lobster tails next to filet mignon.
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