Our talented friend, Hoboken’s own Chef Anthony Pino was kind enough to share his Valentine’s Day recipe from his weekly Sunday Dinner Series airing on YouTube.
To make it extra special, this Valentine’s Day weekend, he’s offering a complimentary truffle demi glacé if you can come pick it up. (See the bottom of this post for details.)
Follow Chef Anthony Pino on Facebook and visit either Bin 14 or Anthony David’s “The Dining Room” located in Hoboken.
- Chef Anthony Pino on Facebook
- Chef Pino’s “Sunday Dinner” channel on YouTube
- Bin 14
- Anthony David’s & The Dining Room at Anthony David’s
Lobster Tail with Pan Roasted Filet Mignon
Serves 2
Ingredients
- (2) 4oz Lobster Tails
- (2) 6 oz Filet Mignon (Beef Tenderloin)
- to taste Sea Salt
- to taste Pepper
- 2 oz. Butter, room Temp
- 2 sprigs Tarragon, Fresh, Chopped
- 2 oz. Canola Oil
- 1 bunch Asparagus, Raw
- 6 pc. Red Bliss Potatoes, Boiled
Notes:
Go to your local gourmet store and get the ingredients, instead of running around.
This dish is pretty easy and is something that you can prep ahead, clean and let your self shower and get ready for a romantic evening.
As you go through the preparation for this menu, you will essentially be preparing yourself for a 1 platter event from the oven to the table, making it as beautiful as if you are a well seasoned chef.
Lobster
The lobster should be thawed first. Easy, just run them under cold water for about 15 minutes.
Dry off the tail and lay flat on the table.
Using a large chef knife, be cautious, cut directly through the top of each lobster to the cutting board.
You will have 4 pieces now.
When baking them, face meat side up and season with salt, butter and tarragon.
Filet Mignon
Cut the filet mignon in half. So you will have 4 pieces all together. This will allow them to heat quickly.
You want the lobster to cook and the filet to heat up to the proper temperature, both at the same time.
In a heavy bottom sauté pan. Heat canola oil over med-high heat, until lightly smoking. This is when you’ll know your pan is hot and ready.
Season the filet well with salt and pepper. Being cautious again. Place the filet into the pan.
When placing the filet into the pan, start by placing the filet close to you then allow the filet to softly lay down away from you. This will prevent the oil from splashing on you.
Keeping your pan hot, sear the rest of the beef. Use tongs to turn over your filet.
I would only sear the filet for about 1.5 minutes max per side. Depending on what temperature you like it.
Repeat these steps for each filet
Preparing the Meal for the oven
Heat your oven to 425 degrees
Place your filet and lobster, with raw lobster meat side up into your favorite ceramic or stainless steel platter.
Here I would add my favorite pre-cooked vegetables and potatoes to reheat. Boiled bliss potatoes and raw asparagus work great and make this a dinner you’ll both remember.
Cooking time: 8 to 10 minutes.
Plating
Remove and plate the items and top filet mignon with your complimentary truffle demi glacé from Anthony David’s in Hoboken.
To receive your complimentary truffle demi glacé, just ‘like’ my Facebook page and post a message on my wall, then we’ll arrange for you to pick it up.*
~ Chef Anthony Pino
* offer good for Valentine’s Day weekend. 2011