WILD MUSHROOM AND FOIE GRAS BEEF WELLINGTON WITH A TRUFFLED LOBSTER TAIL

SKOPELOS_lobster_BIG

 

SKOPELOS AT NEW WORLD
BRANDON MELTON

 

2 center cut filet mignon (6 oz. each)
Salt and pepper
1 Tbsp. minced shallots
1 Tbsp. minced garlic
3 oz. red wine
1 cup diced wild mushroom blend (cremini, oyster, porcini, portabella and shiitake)
4 oz. Foie Gras pieces
Salt and pepper for mushroom mixture
2 – 5×5 pieces of puff pastry (cold)
1 oz. melted butter

Heat oven to 425 degrees. Season and quickly sear filets on both sides in a hot skillet. Remove from heat to cool and rest. Add shallots and garlic to pan and sweat. Deglaze with red wine and add mushroom mixture to heat thoroughly without over-cooking. Remove from heat and rest. Place puff pastry onto work surface and add half of mushroom mixture to the center of each. Place filet flat side down into mushroom mix and pull edges of puff pastry up and gather around what is now the bottom, making sure to seal steak . Turn over onto parchment sheet pan and chill in refrigerator for 20-30 minutes. Brush top of Wellingtons with melted butter and place in a 425 degree oven for 9-10 minutes or until puff pastry is golden brown.

Demi-Glace:
1 cup veal stock or beef broth seasoned and thickened with modified starch

Lobster Tail:
2 lobster tails (8-10 oz. each)
Salt and pepper
Melted butter
Truffle Oil

Cut top part of lobster shell from front to tail and v-cut above tail fan for meat removal. Pull lobster meat out of opening leaving tail end intact and rest meat on top of shell. Fan tail out for presentation and split meat down the middle only about a third of the way deep opening up the middle of tail section for better cooking. Place on sheet pan, season and brush with butter. Add a few ounces of water to sheet pan to create steam. Place in oven at 425 degrees for about 6-8 minutes and remove to brush with butter and drizzle with Truffle oil. Place back in oven making sure there is still water in the pan. Cook for another 5-6 minutes and remove lobster, coating with a little more Truffle oil, then let rest. Place beef Wellington in a small amount of demi-glace or beef jus on warm plate along with lobster tail and favorite side dish.