Filet Mignon and Lobster! Bring out the Merlot Wine!

Want to WOW your guest, your date, just spoil yourself and your family? This meal is a home run!

I’ll tell you the beach recipe in a different post. It makes for a wonderful romantic beach date.

So here is what we have for Prep:

MERLOT WINE. Pour a glass as you lay out everything for prep.

The main components;

Merlot Wine

Filet Mignon- as many as you need, this one is made for four or five people.

Lobster Tails- as many as you need. Typically one per person unless they are big. You can cut the meat in half. This is a large meal.

Asparagus- about a pound per two people.

Bearnaise Sauce- Knorr brand

The fun stuff to make it taste so delicious;

Red Onion, Minced Garlic, Fresh Rosemary, Worchester Sauce and our secret ingredient 21 Seasoning Salute from Trader Joes and a cube of UNSALTED butter. No, do not try regular butter. The Lobster has enough salt. Trust me on this, unless you want to awake bloated from the salt. Remember you are having wine too!

I’m sure you know to chop the red onion. The rosemary you can simply cut in half and place one half into the ziplock bag you will be marinating all of the beef in.

Before you start the oven. Set the racks up. The Filet Mignon on the top rack of the oven. The Lobster will go on the second rack. The Asparagus will go on the bottom rack.

Sip your wine and set the oven to 325.

Filet Mignon bought at Costco. They have the best beef! I took out 3, which you can see, can make 4 or even 5 individual filets. The cost of the Filet Mignon 6 for $35. I’ve already saved a lot of money then what I would pay at a restaurant.

In a ziplock bag, place the meat, chopped onion, 2 tablespoons of garlic, half cut of the rosemary and when adding the Worcester sauce count to 7.

Now give up some of that Merlot wine and pour it over the Filets.  Seal it, shake around to marinate all the meat equally. Set aside and do not place back in the fridge. The meat has to set.

Take out whichever grill pan or sheet you use to cook the Filet Mignon. I’m in an apartment, me it’s a normal non-stick sheet pan. If you’re lucky you have a bbq. But that is not this recipe. On the grill is whole other set of instructions, but only by one step, put the filets on the grill.

And let’s sip some Merlot. Or maybe two. You will be cooking and be stirring all at once when this meal gets’s going, no time for wine!

So.  We have the meat marinating and probably made a mess. Timeout before the next step. Me, sip some wine and clean up the mess of whatever I’ve done so far. Trust me, a later mess is no fun.

When the oven beeps ready at 325, your meat is looking nice and marinated. Don’t rush, the Lobster needs to go in first.

The Lobster will need a full 45 minutes if not longer depending on the size of the tail.

Now sip some Merlot and let’s make some Lobster while the meat continues to marinate.

Bring on the Lobster! Since I only buy the Tails, you have to find a way to steam them. The Lobster is the easiest part of the meal. Please notice the unsalted butter is colored blue next to the tail. Regular butter is colored red.

Place shell side down on a large enough piece of foil to make a tent to cover the Lobsters. See Below on the tent. To create the steam place 3 ice cubes to each side. On top of the open side where the meat of the Lobster is spread around 2 tablespoons of minced Garlic and the sliced half cube of UNSALTED butter. The Garlic is up to you. Season as you wish. However, if you take my route. Trust me, the mixture of the garlic and butter makes that steamed Lobster phenomenal!

The foil tent. I made an example of how the top of a foil tent should look and give you an idea of how long the foil should be. Just take the top of each foil together and fold one over the other, twice and flatten together.

Sip some more Merlot. Below is the finished product of a tent.  If you can’t figure out how to make a tent from foil. I honestly can’t help you. So sip some more Merlot wine and figure it out. Cheers!

You’re ready for the oven by now. Set a timer for 45 minutes. Place the Lobster in first. Wait about 5 minutes before you place the Filets in.  These are thick Filets, depending on how you want your meat, check it at 15 minutes to judge and no matter what, turn them over at 15 minutes but ONLY ONCE.

The Filets just depends on how you like them. Remeber, a steak will continue to cook after being taken out of the oven and must be taken out first. Those Lobsters will need more time.

You may need to adjust depending on how many Filets and Tails you are cooking. Not the temperature, the time. You will know by the smell of the Lobster and the touch of the Filets will tell you.

But, we have more to do!

On to veggies! And sip some wine.

I chose asparagus for this meal. Simple few cut cubes of regular butter, drizzle Worchester sauce over them, a teaspoon of garlic and cover with foil.

 

Here is the part where people will say WOW! It goes over everything you have just created!

Bearnaise Sauce.

Sip some Merlot wine and enjoy as the compliments will be coming as the Filet, Asparagus and even the Lobster has a touch of this to compliment the flavor of the meal.

I prefer Knorr brand. Please simply follow the directions just as they have it to start. Don’t use anything but what it calls for when it comes to the butter and the milk. You will also be adding the Rosemary to this for an extra pop. Just trust me.

Until it looks like this and is to your liking with taste. It’s not done. Just don’t get too thick. This sauce does not keep and must be served as soon as it’s ready.

OK, You’re ready to plate.