Every Fine Dining Chef Knows How to Make This

Slice off the root end of the pearl onions and add them to boiling water for 90 seconds.

Transfer the pearl onions to an ice bath until cool, then pinch from the stem end to pop them out.

Gently rub the oyster and baby bella mushrooms with a damp paper towel to remove dirt.

Tear the oyster mushrooms from top through the stem and thinly slice the baby bella mushrooms.

Mince 2 tsp of fresh thyme, using the tender stems for flavor.

Smash and mince 2 garlic cloves.

Julienne 4 slices of regular cut bacon.

In a large non-stick ceramic sauté pan, turn the heat to medium and cook the bacon until crispy, about 4-5 minutes, stirring frequently.

Set the crispy bacon aside.

In the same sauté pan, add 2 tbsp of olive oil and the mushrooms, seasoning gently with salt.

Turn the heat to high and let the mushrooms cook untouched for 2-3 minutes, then sauté for 30 seconds and let sit for another 2-3 minutes.

Add the pearl onions to the sauté pan and cook for 2-3 minutes until lightly browned.

Stir in the minced garlic and cook until fragrant, about 30-45 seconds.

Deglaze the pan with 1/4 cup of dry white wine and cook until almost gone.

Add 2 cups of heavy whipping cream to the pan and reduce the heat to low-medium, cooking for 4-5 minutes to thicken the sauce.

Set the sauce aside once it has thickened enough to coat the back of a spoon.

Prepare the lobster tails by adding 6 cups of water and 2 cups of dry white wine to a 3 or 4 quart pot.

Add 6-8 sprigs of fresh thyme, 1 bay leaf, 3-4 parsley leaves and stems, juice of 1 lemon, and 1 stick of unsalted butter to the pot.

Roughly slice 1 rib of celery, 1 carrot, and 1/2 yellow onion, adding them to the pot.

Season the mixture with coarse salt and freshly cracked pepper, then bring it to a gentle simmer over low to medium heat.

Once simmering, add the lobster tails and cook for 8-10 minutes for smaller tails and 10-12 minutes for larger tails.

Pat down the filet mignons with paper towels to remove moisture and season on all sides with coarse salt and freshly cracked pepper.

For better flavor, dry brine the fillets by placing them on a rack, patting them dry, and seasoning generously with salt and pepper for 4 hours to 24 hours in the fridge, if time allows.

In a large carbon steel or cast iron skillet, add 2-3 tbsp of olive or avocado oil and heat until lightly smoking.

Add the filet mignons to the skillet and immediately turn the heat down to medium, leaving them untouched for 90 seconds.

Check the fillets and move them around in a circular motion for 30 seconds to brown all sides.

Equipment Needed

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