Steak Smothered Lobster Potatoes
Tender slices of tenderloin over Lobster Mashed Potatoes, drizzled with a quick wine reduction and bacon bits. Serves 4-5 -- Medium
3 bacon-wrapped filet mignons
1 TBS olive oil
2 tsp minced garlic
sea salt and cracked pepper
1/4 cup vermouth, or vermouth and lobster stock
Lobster Mashed Potatoes – recipe follows
Remove bacon from fillets and fry in a large, heavy skillet to release fat and crisp, remove, chop and reserve. Combine olive oil and garlic and rub over steaks, and then season with sea salt and pepper.
Sear steaks in the bacon fat, cooking to rare (for thick or medium to well-done steaks, sear the first side, flip steak and transfer pan to 375 degree oven to finish). Remove short of desired temperature, cover and rest for at least five minutes. Deglaze pan with vermouth, or 1 TBS vermouth and 1/4 cup lobster stock (made from shells if desired) and reduce by half.
Make Lobster Potatoes according to recipe below. Slice the steak on a bias. Stir cold butter cubes into potatoes, and immediately plate, scooping tall dollops of potatoes onto the center of a plate and surrounding with plain steamed veggies. Top potatoes with slices of steak, drizzle with 1 TBS sauce, sprinkle with reserved bacon bits.
Notes: To make lobster stock, break up shell and stir fry with oil, a dash of garlic and ginger; 1/4 cup thinly sliced carrots, celery and parsley; along with pinches herbs, sea salt and pepper to taste. Sizzle over high heat until beginning to brown, and splash with 1/2-cup vermouth. When reduced, add 4 cups of water. Reduce to taste, roughly 50 – 75%.
Lobster Mashed Potatoes
2 pounds potatoes,
10-16 oz lobster tail meat (about 2 tails)
1 tsp kosher salt
8 TBS (1 stick) salted butter, separated
1/2 cup heavy cream
1/2 cup milk
pinch of sugar
fine sea salt and white pepper to taste
fresh Italian parsley, chopped
Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender. Test for doneness by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain hot water into mixing bowl (to preheat) and drain potatoes well. Rinse pot and potatoes in hot water and place back onto warm stove to dry up water.
Meanwhile, combine the cream and milk with a pinch of sugar (optional, to inhibit scorching) in a second saucepan and simmer to reduce slightly - keep warm. Also remove lobster meat from shells, remove vein, rinse, and cut into bite-sized pieces along natural seams. Cut remaining butter into cubes about the same size as the lobster and keep refrigerated.
Mash or whip potatoes, slowly stirring in the warm milk mixture as needed. Season to taste with fine sea salt and white pepper. Hold warm at this point until ready to serve.
When the steak is resting, warm the lobster pieces in a pan with 1 TBS butter and fold into warm potatoes along with the parsley and the butter pats and serve immediately in the center of the plate with slices of steak on top and surrounded with plain steamed veggies.
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