PanSeared Filet Mignon and Crabmeat Stuffed Lobster Tails
For the steak
2 Filet Mignons, 1 inch thick
1 tablespoon steak seasoning
2 tablespoons butter
For the lobster
2 frozen lobster tails, 5 ounces each
1/2 cup dry white wine
2 tablespoons butter, salted
2 tablespoons minced onion
1/4 teaspoon minced garlic
1/2 cup panko crumbs
1/2 cup jumbo lump crabmeat, picked over for shells and cartilage
Freshly ground white pepper, to taste
1/4 teaspoon lemon zest
2 teaspoons olive oil
Thaw lobster 1 to 2 days in the refrigerator or place in a clean bowl under cool running water until completely thawed.
To make stuffing:
Melt butter in a small saucepan or saute pan. Add onion and garlic and cook until onion is translucent. Do not brown. Fold in panko, crabmeat, salt, white pepper, lemon zest, and olive oil.
Heat oven to 450 degrees F.
Split top side of lobster shell down the center with scissors, keeping tail fan intact. Pull shell open; lift tail meat, leaving it attached at the end, and lay over top of the shell, “piggyback” style. Make a cut down the center of the meat 1/4-inch deep. Season with salt and pepper.
Pour wine into a small baking dish. Place lobster tails in the dish. Spoon stuffing over top of the meat. Bake 10 to 12 minutes in the center of the oven, until the meat, turns from translucent to opaque (white).
Remove from the oven and drizzle pan juices lightly over the lobster. Serve with lemon wedges
To cook the steaks
Season the steaks with steak seasoning, rubbing the spices into the steaks. Let rest until room temperature.
Heat a small ovenproof skillet and add the butter.
Sear filets for 2 minutes on each side, until you see a golden-brown crust form.
Place the full skillet with filets onto the center oven rack to finish cooking. Place the skillet in the oven at the same time you put the lobster in the oven.
The best temperature for a filet mignon is, generally, medium-rare, which will give them a slight pinkness in the center. To cook to this temperature, your steaks should read 130-degrees with a meat thermometer before removing them from the oven. Shoot for 120-degrees for rare and 140-degrees for medium. After they’ve finished cooking, place the steaks on a plate and cover loosely with foil for about 10 minutes to rest.
1 large russet potato (about 10 to 12 ounces each)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/4 cup sour cream
2 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1 scallion, minced
Paprika, for sprinkling
Bake the potato early in the day. Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil and sprinkle with salt and pepper. Roast on a sheet tray until tender, 50 minutes to 1 hour. Cool enough to handle.
Slice the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potato, add the sour cream, half-and-half, and butter and mix until almost smooth. Season with salt and pepper to taste. Stir in the scallion. Mound into the potato shells. Place on a baking sheet. Refrigerate if not baking right away,
Remove from the refrigerator about 30 minutes before baking. Place in the oven at the same temperature set for the steak and lobster ten minutes before the steak and lobster.
Bake until heated through, about 20 minutes. Sprinkle with paprika and serve.
Spinach Salad with Cherries, Walnuts And Blue Cheese
¼ small red onion, sliced thinly and soaked in water for 10 minutes, and drained.
8 cups clean spinach leaves
½ cup dried cherries
¾ cup crumbled blue cheese
¾ cup roughly chopped toasted walnuts
3 tablespoon olive oil
1 tablespoon sherry vinegar
salt and pepper to taste
Pre-heat oven to 350F
Spread walnuts on a baking sheet and place in the oven for 6 minutes. Stir around and roast for another 3-4 minutes ensuring they don’t overcook. Let cool. This step can be done earlier in the day.
Combine the spinach, onion, and cherries n a large bowl and toss to combine.
Combine all ingredients and whisk to combine.
Taste and add salt and pepper until it’s to your liking.
Add dressing to salad and toss to coat, gently add the cheese and walnuts and serve.