Photo by 123RF
Written by Brian DeMartino
BBQ Filet Mignon and boiled lobster served with grilled asparagus, roasted red skin potatoes and clarified butter.
- Your choice of Fillet Mignon size
- Your choice of Lobster size tails
- Fresh asparagus
- Small Red skin potatoes
- Whole butter
- Basil, oregano, & fresh parsley
- Sea salt
- Fresh ground pepper
- Olive oil
- Parmesan cheese
- Fresh garlic minced
- Old bay seasoning
- Lemon wedges
Evenly season the fillet mignon with a little olive oil, sea salt, and fresh ground pepper to taste on both sides and set aside.
Roasted Red Skin Potatoes
Pre heat your oven to 375 degrees. Cut the small red skin potatoes in half and place in a mixing bowl. Add in some olive oil, enough to coat them, minced garlic, parmesan cheese, salt, pepper, basil, oregano and mix them until all evenly coated. Place on non stick baking pan and bake in oven until lightly brown and soft all the way through. Garnish with fresh parsley.
Boil large enough pot of water to fit lobsters in and add Old Bay Seasoning. Wait to add lobster tails to the boiling water until the steak is almost done on the grill. Boil lobster tails until cooked and set aside. In a sauce pan add butter and simmer. As butter fat rises to the top skim it off with a large spoon and discard it until you are left with clear butter (clarified butter).
Filet mignon and asparagus
Pre heat BBQ with top closed to 600 degrees or above. Season steaks with a little olive oil, sea salt and fresh ground pepper on both sides. Cut off asparagus ends and place them on a large piece of aluminum foil. Add some olive oil, salt, pepper, and minced garlic. Lightly close the aluminum around the asparagus. When grill is at the right temperature add the asparagus first as it will take longer to cook. Cook until it begins to soften and then add the fillet mignon to the grill. Cook to desired temperature. Garnish steaks with some fresh parsley.