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Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce (Emeril Lagasse) Recipe

Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce (Emeril Lagasse) Recipe

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Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 (1 1/4-lb) lobster
4 filet mignons (6 to 7-oz each), trimmed
2 tsp essence , recipe follows
1/2 tsp salt
1 tsp fresh ground black pepper
1 tbsp olive oil
2 tbsp cold unsalted butter
2 tsp freshly chopped tarragon leaves
white pepper
4 cups mashed or pan-fried potatoes
tarragon veal reduction sauce, recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
2 tbsp unsalted butter, divided
2 tbsp minced shallots
1/4 cup brandy
1 (1-lb) lobster, cooked and meat chopped , optional
1 cup reduced veal stock
2 tbsp heavy cream
2 tsp chopped fresh tarragon leaves
1/4 tsp salt
1/8 tsp ground black pepper

Directions:

Set a large, 6-quart stock pot, 3/4 filled with water over high heat and bring to a boil. Immerse the lobster into the water and boil for 7 minutes. Remove immediately from the water and transfer to an ice bath to cool for 5 minutes. Remove lobster from the water and crack the shell to remove both the tail meat as well as the 2 claws - leaving in 1 piece each if possible. Set the shelled claw and tail meat aside as you prepare the rest of the dish.
Press the filets gently with your hands if necessary to flatten to a uniform thickness of about 2 1/4 to 2 1/2-inches. Use a sharp paring knife to cut a hole straight through the center of each fillet, top to bottom. Insert the handle of a wooden spoon through the hole to expand it - the hole should be about 1/3 to1/2-inch in diameter .
Preheat the oven to 400 degrees F.
Season the filets on both sides with the Essence, salt and pepper. Set a 10-inch saute pan over medium-high heat and add the olive oil. Place the filets in the pan and sear until golden brown on 1 side, about 2 minutes. Remove from the pan and allow to cool, seared side up, on a large plate or platter. Once cool enough to handle, stuff the lobster into the hole by halving the tail meat lengthwise, and inserting the thin end of the tail through the hole on the seared side until it begins to come out the other end. Insert the claws into the 2 remaining filets in the same manner, being sure that the pincers face out and that the seared sides are up. Return the saute pan used to sear the fillet on the first side to medium-high heat and place the stuffed filets in the pan with the butter. Cook until seared and well caramelized on the second (uncooked) side, about 2 minutes. Remove the pan from the heat, sprinkle the chopped tarragon over the lobster and season lightly with salt and white pepper. Spoon the melted butter from the bottom of the pan over the lobster meat and over the tops of the filets. Place the pan in the oven and cook until the filets are medium-rare, about 4 minutes. Remove from the oven and serve with potatoes and the Tarragon Veal Reduction Sauce.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Tarragon Veal Reduction Sauce:
Set a 10-inch saute pan over medium-high heat, and add 1 tablespoon of the butter. Once the butter has melted, add the shallots to the pan and saute, stirring once or twice until the shallots are lightly caramelized, about 1 minute. Remove the pan from the heat, add the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pan to the heat. Add the lobster meat, if using, and veal stock to the pan and cook for 3 minutes. Add the heavy cream, tarragon, salt and pepper to the pan and cook for 1 minute longer. Remove the sauce from the heat and swirl in the remaining tablespoon of butter.
Yield: about 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4514.81 Kcal (18903 kJ)
Calories from fat	2475.24 Kcal
		% Daily Value*
Total Fat	275.03g	423%
Cholesterol	1599.73mg	533%
Sodium	25845.12mg	1077%
Potassium	7179.2mg	153%
Total Carbs	333.32g	111%
Sugars	6.05g	24%
Dietary Fiber	63g	252%
Protein	264.1g	528%
Vitamin C	67.3mg	112%
Vitamin A	1mg	34%
Iron	457.9mg	2544%
Calcium	1229.5mg	123%

Amount Per 100 g
Calories	175.31 Kcal (734 kJ)
Calories from fat	96.11 Kcal
		% Daily Value*
Total Fat	10.68g	423%
Cholesterol	62.12mg	533%
Sodium	1003.55mg	1077%
Potassium	278.76mg	153%
Total Carbs	12.94g	111%
Sugars	0.24g	24%
Dietary Fiber	2.45g	252%
Protein	10.25g	528%
Vitamin C	2.6mg	112%
Iron	17.8mg	2544%
Calcium	47.7mg	123%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.