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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.