Chef Tony's Beef Filet with Vodka Butter
Chef Tony's recipe for the experienced cook.
Beef Filet with Vodka Butter Poached Lobster Seared Foie-Gras in a Pomegranate reduction sauce
4 Center cut Beef Filet Mignon around 6-7 OZ each
2 Small Main Lobster
0.5 LB Fresh Foie-Grass
2 Large Pomegranates
Clarified Butter 4 OZ
1\2 bottle white wine
4 Oz of Vodka
8 OZ White Wine vinegar
Herbs and Aromas: Garlic, Onions, Celery, Carrots, Bay Leaf, Thyme and Rosemary.
Steaming the Lobster in a Curt-Bouillon
In a large pot, add cold water, vinegar, white wine, 1 Celery stalk, 1 small carrot, 1 small onion cut in 1\2, 1 lemon cut into rings, a bay leaf, salt, peppercorn.
Bring to boil and simmer it for a least 45 minutes to 1 hour.
When the Court-Bouillon is ready, gently put the live lobster in it for 3-5 minutes depend on the size. For a small 1LB lobster, 3 minutes should be enough.
Prepare an iced water batch, after 3 minutes of cooking, shock the lobster in the batch. At this point, it is ready to be cleaned and butter poached.
Tip #1: Vinegar and Lemon keep the Lobsters nice white and make the Lobster’s easier to take out of the shell.
Tip #2: Before Boiling the lobster keep them calm, cold and moist with a towel, the meat will remain softer
Butter Poached Lobster
In a small saucer add 1 lb of butter, 4 oz of Vodka, 1 oz of water, Salt Pepper to taste, let it simmer for 10-15 minutes and mix until it is nice creamy.
Add the Lobster and let it simmer until cooked to perfection.
Tip #1: To keep the Lobster nice and soft always cook at a low temperature.
Tip #2: Lobster, love and butter together get an incredible flavor.
Clean the pomegranates, keep the nicest seeds for decoration. Lightly blend the rest and stain into a chinois. Put the juice in a saucepan and let it reduce until caramelized, which will be the consistency of syrup.
Tip #1: To clean the pomegranates, cut the pomegranates in half, tap the back of the fruit with a spoon so the seeds come out easily.
Tip #2: To check for the perfect consistency of the pomegranate reduction, put a couple of drops of the sauce on a cold plate, then hold it vertically to check the consistency.
Pan Sauteed Filet Mignon and Foie-Gras
Take the filet mignon, season it with salt and pepper.
Put the clarified butter in a hot pan.
Sear one side for at least 3-4 minutes – on a very high heat.
Flip it over and do the same.
Remove the fillet from the pan and place it on a plate to rest for 4-5 minutes.
Throw the fat away from the pan.
Season the foie-gras with salt and pepper.
Sear in the same pan that you used for the fillet – no oil – just its own fat.
Sear it until golden brown – searing times depend on the size.
Tip #1: For the seasoning always use kosher salt – it does not take the juice out of the meat.
Tip #2: To get a nice searing use a thick heavy pan – A copper pan or cast iron skillet is best.
Compose the Plate
To finish the cooking to your desired temperature, place the filet mignon in a hot oven. If you have a salamander, this would work best.
Place the filet on a plate.
Place the seared foie-gras on top of the lobster.
Place the butter poached lobster on top of the filet.
Drizzle it with the pomegranate reduction and use a few pomegranate seeds to decorate the plate.
Cut the boneless short ribs in 4 pieces.
Season it then dust with flour.
In a large brazier, heat up the Olive Oil; butter and start frying the short ribs dusted with flour.
Cook until nice and brown.
Add the celery, carrots and onion.
Braise vegetables and the ribs, high heat, for 5-10 mins.
Add the bottle of Barolo wine, then deglaze by cooking on high for 5 minutes, to burn off the alcohol.
Add the chicken stock and tomato paste.
Cover and put in an oven at 275 degrees for 2.5/3 hours.
Poke the short ribs, make sure they are soft and tender and knives go through without resistance.
Serve on a bed of mashed potatoes with the vegetable sauce on top.