From: Executive chef Michael LaMarca, Hyde Park Prime Steakhouses, headquartered in Twinsburg, Ohio.
Yield: 1 serving.
1 8-10 oz. filet mignon
2 large mushroom caps, cleaned and blanched
2 standard asparagus spears
2 oz. Bordelaise sauce, prepared
2 oz. Bearnaise sauce, prepared
2 oz. lobster tail meat
Season filet mignon with salt and pepper and grill to desired doneness. In the meantime, sautè mushrooms and asparagus in whole butter and heat the Bordelaise sauce to 180°F. The Bearnaise sauce should be at room temperature.
To assemble: On your favorite plate, place Bordelaise sauce in the center and top with filet mignon. Place the two asparagus spears at 12 o'clock, and the two mushroom caps at 6 o'clock. Top filet mignon with lobster meat and Bearnaise.
