Empty My Fridge
The Perfect Surf and Turf Dinner | Chef Jean-Pierre
Ingredients
- Lobster1
- Mignon 6 to 8 ounces each2 Filet
- Butter2 tbsp + 3 oz
- Brandy1 oz
- Shallot · roughly chopped¼ cups
- Tarragon · chopped1 ½ tbsp
- Garlic · chopped1 tsp
- Red wine1 ½ cups
- Blueberry1 ½ cups
- Balsamic vinegar1 tbsp
- Beef stock¼ cups
- Salt
- Black pepper
Instructions
- Make the sauce: melt 1 ounce of butter in a reduction pan, add the shallots and cook for a couple of minutes.
- Add the tarragon and garlic; when the garlic smells fragrant, add the red wine and reduce until only half remains (about 5 to 8 minutes).
- Add the beef stock (if using) and cook for a couple more minutes.
- Crush the blueberries with a potato masher, then season the sauce with salt and pepper.
- Strain the sauce through a very fine mesh strainer and whisk in the remaining butter off the heat.
- Season the filets with salt and pepper. Heat the clarified butter in a sauté pan, sear the filets until golden brown on one side, flip and sear all sides quickly, then flip again and transfer to the oven for about 5 minutes.
- Remove the filets from the oven and rest them for 7 to 8 minutes.
- Season the lobster tails with salt and pepper and sauté them in the same pan for a few minutes until cooked. Deglaze the pan with the Cognac.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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