This ultimate surf ‘n’ turf was created by Chef Greg Brandt, when he was cooking around New Orleans. I don’t know where he is now, but after shooting a television piece with him at the old Greco’s in the French Market, I glommed onto this recipe and play with it any time leftover lobster comes my way. I’ve also found that this works well with big shrimp. This recipe is more ambitious than most of ones I give you, but it requires more attention than skill to make it right.
- Beurre fondu:
- 1/2 cup white wine
- 1/2 cup white vinegar
- 6 French shallots, chopped
- 1/4 cup cream
- 1 1/2 sticks butter
- 4 filet mignons, 8 oz. each
- Salt and pepper
- 1 Tbs. olive oil
- 1 1/2 cup demi-glace or highly reduced beef stock
- 1/4 cup Madiera wine
- 1 truffle, julienned (optional)
- 1 Tbs. butter
- 2 lobster tails, about 8 oz. each (or 1 lb. peeled, large shrimp)
- 1 Tbs. butter
- White pepper
- 2 Tbs. brandy
- 1 Tbs. fresh chopped parsley
- 1 Tbs. fresh chopped green onions
1. To make beurre fondu, heat the wine, vinegar, and shallots in a saucepan and bring to a light boil. Reduce until there is only about a tablespoon of liquid left. Add the cream, return to a boil, and remove from heat. Whisk in the butter a little at a time to make a creamy-looking sauce. Strain, keep warm.
2. Sprinkle the steaks with salt and pepper. Heat the olive oil in a heavy skillet and pan-broil the steaks (as described above) over high heat until crusty on the outside–about four minutes per side for medium rare. Remove the steaks and keep warm.
3. Pour off excess oil from pan, but don’t wipe the pan. Deglaze the hot pan with the Madeira wine, scraping the bottom slightly. When the Madeira begins to boil, add the demi-glace and truffles. Cook over medium heat, stirring lightly, until the sauce takes on the consistency of maple syrup. Remove from the heat and whisk in 1 Tbs. butter.
4. If they’re uncooked, boil the lobster tails for about four minutes (shrimp, about two minutes); do not cook them completely. Remove the shells and slice into medallions about 1/2 inch thick.
5. Heat 1 Tbs. butter in a skillet and saute the lobster medallions for about three minutes, until heated all the way through.
6. Add the brandy and carefully touch a flame to the pan. When the flames die down, add the parsley and green onions and cook until wilted. Add salt and white pepper to taste.
6. Divide the steaks and lobster medallions among the plates. Spoon the beurre fondu and the truffle sauces around both, with each sauce on half the plate.