INGREDIENTS
Marinated Steaks
4- 8 ounce portions of filet mignon
1 teaspoon garlic salt
1 teaspoon kosher salt
2 ounces olive oil (¼ cup)
4 cloves fresh garlic
1 ounce fresh rosemary sprigs
Lobster
4 lobster tails, each about 5 ounces
¾ cup water (6-½ ounces)
3 tablespoons unsalted butter
Bearnaise
2 ounces white wine vinegar (¼ cup)
2 ounces white wine (¼ cup)
2 ounces water (¼ cup)
1 ounce lemon juice (2 tablespoons)
2 ounces fresh tarragon (divided) (4 tablespoons)
1 tablespoon diced shallots
1 teaspoon cracked black pepper
1 tablespoon lemon juice
4 egg yolks
1 cup clarified butter
½ ounce chopped parsley (1 tablespoon)
1 teaspoon kosher salt
PREPARATION
Filet
- Preheat the oven to 350ºF. Season the filet on both sides with the salt and garlic salt.
- Add oil to a heavy bottom sauté pan and heat over medium to high heat. Place the filet in the oil and sauté for four to five minutes on both sides.
- Place into the oven for about 11 minutes for medium-well.
Lobster
- In a medium saucepan, place the water along with a pinch of salt over high heat. Bring to a boil then add the lobster and cook for seven minutes. Remove the lobster and split. Serve with the filets.
Bernaise
- Place the vinegar, lemon juice, wine, water, ½ the tarragon, shallots, and pepper in a saucepan and bring to a boil over high heat. Reduce the mixture down for fifteen minutes. Strain and set aside.
- Place the egg yolks in a medium glass bowl and add the strained liquid. Slowly whisk in the butter in very small amounts with the bowl in a double boiler over very low heat.
- Once the butter is whisked in, season with a pinch of salt, then add the remaining tarragon ladle over the lobster and steak.
Recipe courtesy “Butter + Brown” with Seth Brundle & Leslie Antonoff. Be sure to read how these two friends met, the show’s inspiration and plans for their new year in our article, “Seth Brundle and Leslie Antonoff of Butter + Brown Deliver Food, Fun and Family Vibe to Aspire TV.”
