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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

  • Butter 1LB

  • Clarified Butter 4 OZ

  • 1\2 bottle white wine

  • 4 Oz of Vodka

  • 8 OZ White Wine vinegar

  • 1 Lemon

  • 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.

Pomegranate Reduction

  • 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.

'The perfect glass of wine for Chef Tony's Beef Filet with Vodka Butter Poached Lobster Seared Foie-Gras in a Pomegranate reduction sauce'

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