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• Apr 14, 2008 8:07 am US/Pacific
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  5 Dot Ranch Beef Tenderloin & Lobster Salad

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5 Dot Ranch Beef Tenderloin & Lobster Salad

Greenhouse Restaurant in Roseville brings us this recipe for 5 Dot Ranch Beef Tenderloin & Lobster Salad.

For Beef:

2 each 4oz filet of beef tenderloin, grilled to medium-rare


For Lobster & Sauce:

1 cup of Arugula lettuce (set aside for lobster salad)
1 small lobster Tail
3 cups of boiling water
1 Carrot (rough chop)
1 Onion-medium size (rough chop)
1/2 Fennel Bulb (rough chop)
1/3 cup Brandy
1/2 cup cream

Method:

1. Take tail meat out of shell and drop into boiling water and cover on low heat for 7-8 min.
2. Take lobster meat out of water and put shell into same water with onion, carrot and fennel, reduce by 1/2.
3. Put brandy into lobster stock and again reduce by ½.
4. Finish with cream and again reduce by ½.
5. Strain sauce through fine mesh and set aside for service
6. Take Tail meat and dice for salad

For Parsnip Puree:

2 parsnips (rough chop)
2 cups Boiling Water
½ TBL Butter
1 TBL Cream
S&P to taste

Method:

1. Cook parsnips until soft, drain water.
2. Puree with butter & cream, season with salt & pepper

For Vinaigrette:

½ tsp White Truffle Oil
1 tsp Lemon Thyme (chopped)
1 tsp Honey
1 tsp Shallot (chopped)
1 TBL Oil (neutral flavor)
S&P to taste

Method: Whisk ingredients together

For Parmesan cup:

1 small handful of grated parmesan, sprinkle over non-stick pan and melt.
Take out of pan and form over cup until cheese hardens

For Plating:

1. Place a 1oz ladle of lobster brandy cream in center of plate, put small scoop of parsnip puree in center of sauce, place filet on top of parsnip puree.
2. Mix lobster, arugula and Truffle vinaigrette in small bowl.
3. Put salad in parmesan cup and place cup on top of beef.