Every Fine Dining Chef Knows How to Make This

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Cook the bacon in a large non-stick pan over medium heat until crisp, then remove the bacon and set it aside.
2. Pour the olive oil into the pan with the bacon fat, add the mushrooms and raise the heat to high. Spread them out, season lightly with salt, and leave them untouched for 2 to 3 minutes.
3. Sauté the mushrooms for 4 to 6 minutes until well browned, resting them for 2 to 3 minutes between stirs.
4. Add the pearl onions and sauté for 2 to 3 minutes until lightly browned. Stir in the garlic for 30 to 45 seconds until fragrant.
5. Deglaze with the white wine and cook until nearly evaporated.
6. Pour in the cream and cook over low to medium heat for 5 to 6 minutes until very thick, like alfredo sauce. Remove from the heat.
7. Return the pan to medium heat with 1 to 2 tablespoons of water, the bacon and the minced thyme. Season with salt and pepper and heat through.
8. For the lobster: bring the court bouillon to a low simmer over low to medium heat with the butter melted. Poach the 4 to 6 ounce lobster tails for 8 to 10 minutes, adding 2 to 4 minutes for 10 to 14 ounce tails, until they reach 135°F inside.
9. Lift the lobster out with a slotted spoon, set it on a plate and cut down the middle of the shell to expose the meat.
10. For the beef: pat the steaks dry and season with salt and pepper. Heat the 3 tablespoons of olive oil in a carbon steel or cast-iron skillet over high heat until smoking.
11. Add the steaks, reduce heat to medium and leave them for 90 seconds. Move them in a circle for 30 seconds each side.
12. Flip the steaks, lower the heat to low, add the butter, thyme and garlic, and baste for 3 minutes for medium-rare.
13. Rest the steaks on a rack for 4 to 5 minutes, then serve with the sauce.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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