Mountain Top Inn Recipe

For the sauce: Reduce wine by half, add veal demi-glace, carrot, bay leaf, sugar, shallot, and thyme and reduce by ½ again, making a very thick glaze. Marinate portabella mushroom at least 4 hours ahead of time with oil and a little balsamic vinegar to taste, grill till tender, hold in bowl/plate wrapped with plastic wrap and reserve juice for sauce. When sauce has been reduced to a very thick glaze, julienne mushrooms and add with juice to sauce. Reserve warm until needed. For the potato terrine: Boil potatoes in salted water till fork tender. Run through potato ricer. Mix well with salt & pepper to taste and ½ tablespoon olive oil. While still warm, roll into a log form in plastic wrap, then wrap with foil and tighten the end to form a tight compressed log shape. To serve the terrine let the form set until cool. Once it has cooled, cut the terrine into ¼ inch slices and heat on a greased baking pan in 350 degree oven for about 2-3 minutes or until thoroughly hot. (over) For the Filet: Season with salt & white pepper. Grill to desire temperature. While the filet is cooking, butterfly the poached lobster tail, reserve claws to use in another dish (maybe a nice salad to start!). Season the lobster to taste and roast in oven at 350 degrees with black truffle butter until heated through (note: heating lobster may take 8-10 minutes). When meat is done let rest until you start to plate dish. Thanks to Mountain Top Inn Resort for this great recipe. *