Lobster on Beef Fillet with Fried Green Asparagus, Caramelized Garlic Carrots and Potato Wedges
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medallions beef fillet (160 g each)
- 2 lobster tails
- 250 g asparaus, reen
- 1 small onion (s)
- 4 small carrots
- 4 small potatoes
- 2 tablespoon butter
- 1 shot red wine, stronger
- 1 tablespoon tomato paste
- 100 ml whipped cream
- 100 ml beef broth
- 1 dash olive oil
- 1 pinch cayenne pepper
- 1 pinch cumin
- salt and pepper
- 1 clove garlic
- 2 tablespoon maple syrup or honey
- 3 tablespoon herb butter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into wedges. Clean the asparagus and carrots. Peel and chop the onion.
- Make a spicy marinade from a dash of olive oil, cayenne pepper and cumin, as well as pepper and salt. Turn the potato wedges extensively and place in the non-preheated oven at 180 ° C (top / bottom heat) for about 30 minutes.
- Blanch the asparagus and carrots, then set aside.
- Sear the medallions in a pan for 2-3 minutes on each side. In addition 1 tablespoon butter, possibly. also use some olive oil. After searing, remove the meat from the pan, wrap it in aluminum foil and set aside for the time being.
- Now sweat the chopped onion in the frying fat. Add the tomato paste, toast everything. Deglaze with a dash of red wine. Add the cream, stir everything with the whisk, then add the beef broth and bring to the boil. Strain the sauce through a sieve into a small saucepan, reduce to the desired consistency, then keep warm.
- Cut open the bottom of the lobster tails with scissors and spread the herb butter on. I love to use wild garlic butter for this - there are a number of recipes here on CK.
- Then place the lobster with the shell side down in a baking dish and place in the preheated oven for 10 - 15 minutes at 180 ° C (top / bottom heat). At the end of the cooking time, remove the lobster meat from the shell and keep it warm if necessary.
- Melt the butter in a pan. Sweat the garlic, then add the carrots and maple syrup to the pan, caramelize and keep warm until serving.
- Fry the asparagus in herb butter in another pan and keep warm until serving.
- 5 minutes before the potatoes and lobster are ready, put the meat in the oven to cook too.
- Catch the gravy from the aluminum foil and stir into the sauce. Then serve.
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