Wagyu Filet Mignon + Lobster Risotto
Wagyu Filet Mignon + Lobster Risotto
Rated 5.0 stars by 1 users
Create the perfect date night in with this luxurious recipe. Our Black Opal Wagyu Filet Mignon pairs beautifully with succulent lobster, caviar, and creamy béarnaise sauce.
Author:Herd & Grace
Ingredients
-
2 8oz Black Opal Wagyu Filet Mignon Steaks
-
Tasman Sea Salt
Black Pepper
-
2 Tbsp Grass-Fed Tallow
2 Lobster Tails
2 Garlic Cloves, Peeled
2 Cups Stock Shop Co. Mussel Stock
6 Tablespoons White Wine
2 Tablespoons Butter
½ White Onion
1 Cup Arborio Rice
¼ Cup Green Peas
¼ Cup Finely Grated Parmesan
Béarnaise Sauce
1 Tablespoon Bjork Caviar
Directions
Drizzle steak with oil and season with salt and pepper to taste. Then, heat oil in a pan over medium-high heat.
Place steak into hot pan and sear about 2-3 minutes per sides — don't forget the edges! Add butter + herbs .
Continue flipping your steak every 1-2 minutes until internal temp reaches 135°F. Once finished, remove from heat and let rest for 5-10 minutes.
For the lobster, preheat a skillet in medium-high hea Direction For the lobster, preheat a skillet in medium-high heat. Add butter and olive oil in the pan and season your lobster. Add the lobster tails flesh side down and sear for a couple minutes until the edges are crisp. Then, flip the lobster tails and cook for another couple of minutes. Remove from the pan and dice once cooled.
Mince the garlic and white onion. Then, in a small pot, heat up your butter and add the garlic and onion. Sweat for 3-4 minutes.
Add the rice and toast for another 3-4 minutes, keep stirring to get a consistent toast on the rice.
Add white wine to deglaze the pan until it is almost reduced. Then, begin adding the Mussel Stock, one ladle at a time - only enough to cover the rice while continuing to stir. As the stock is absorbed by the rice, keep adding until it is al dente or to your desired texture. Then, season with salt and pepper.
Add the lobster, peas, a dab of butter, and fresh shaved parmesan to your risotto and combine.
Place the risotto on the plate, then the filet, and top with béarnaise sauce, caviar, and chopped parsley. Serve with a glass of wine and enjoy!