Summary

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

1. Peel the potatoes and cut into wedges. Clean the asparagus and carrots. Peel and chop the onion.
2. 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.
3. Blanch the asparagus and carrots, then set aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Fry the asparagus in herb butter in another pan and keep warm until serving.
10. 5 minutes before the potatoes and lobster are ready, put the meat in the oven to cook too.
11. Catch the gravy from the aluminum foil and stir into the sauce. Then serve.