Filet Mignon w/ Lobster Thermidor Sauce and Truffle Mashed Potates

For the Steak:

• 2 filet mignon steaks (6-8 oz each)

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 2 cloves garlic (crushed)

• 1 sprig rosemary

• 1 sprig thyme

• Salt & freshly ground black pepper

For the Lobster Thermidor Sauce:

• 2 cooked lobster tail (shell removed, chopped into bite-sized pieces)

• 1 tbsp unsalted butter

• 1 small shallot (finely diced)

• 1 clove garlic (minced)

• ¼ cup dry white wine (Chardonnay or Sauvignon Blanc)

• ½ cup heavy cream

• 1 tbsp Dijon mustard

• ¼ cup Gruyère cheese (shredded)

• 1 tbsp Parmesan cheese

• 1 tsp lemon juice

• ½ tsp paprika

• Salt & pepper to taste

• 1 tbsp fresh parsley (chopped, for garnish)

For the Truffle Mashed Potatoes:

• 2 medium Yukon Gold potatoes (peeled and diced)

• 2 tbsp unsalted butter

• ¼ cup heavy cream

• 1 tsp truffle oil

• Salt & white pepper to taste

Cooking Instructions (20 Minutes Total)

Step 1: Prepare the Truffle Mashed Potatoes (10 minutes)

1. Boil the potatoes in salted water until fork-tender (about 10 minutes).

2. Drain and mash with butter and heavy cream until smooth.

3. Stir in truffle oil, salt, and white pepper to taste.

4. Cover and keep warm while you cook the steak and lobster sauce.

Step 2: Cook the Filet Mignon (6 minutes)

1. Pat the steaks dry with paper towels and season generously with salt and black pepper.

2. Heat olive oil in a pan over medium-high heat until shimmering.

3. Sear the steaks for 3 minutes on each side (for medium-rare).

4. Add butter, crushed garlic, and rosemary/thyme to the pan.

5. Tilt the pan and baste the steak by spooning the melted butter over it for 30 seconds.

6. Remove the steaks from heat and let them rest while making the lobster sauce.

Step 3: Make the Lobster Thermidor Sauce (5 minutes)

1. In the same pan, melt butter over medium heat and sauté shallots & garlic until fragrant.

2. Deglaze the pan with white wine, letting it reduce by half (about 1 minute).

3. Stir in heavy cream, Dijon mustard, paprika, Gruyère, and Parmesan cheese, mixing until smooth.

4. Add the chopped lobster meat, lemon juice, and salt & pepper to taste.

5. Simmer for 1-2 minutes until the sauce thickens slightly.

Step 4: Plating & Presentation

1. Spoon truffle mashed potatoes onto each plate.

2. Place the filet mignon on top and drizzle with Lobster Thermidor sauce.

3. Garnish with fresh parsley and extra Parmesan.