Ingredients Jump to Instructions ↓

  1. 6 2 1/4 to 2 1/2 lbs. choice center cut filet mignon, cut into 6 6-8oz portions

  2. 6 1 1/2 lb. lobsters, poached (in shell)

  3. 6 cups veal demi-glace

  4. 6 marinated & grilled portabella mushrooms

  5. 1 1/2 cups Pinot Noir red wine

  6. 12 sprigs thyme

  7. 6 shallots, diced

  8. 6 oz carrot, diced

  9. 3 teaspoons brown sugar

  10. 6 bay leaves salt & pepper to taste

  11. 12 tablespoons black truffle butter

  12. 3 lb. Yukon Gold potatoes, peeled & cubed

  13. 3 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. 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. *


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