"Recipes from the Chef's Kitchen"

Show 457

The Sporting News Grille
Washington, D.C.
 1301 Pennsylvania Ave. N.W.
Washington, D.C. 20004

Executive Chef Paul Benson

 Lindsey Gustin and Chef Paul Benson

Fillet Mignon Stuffed with Lobster

1)  8 oz. Fillet Mignon
2)  One Fresh Lobster
3)  Four Plum Tomatoes
4)  1 tbs. of fresh chopped Parsley and Basil
5)  Veal Reduction Sauce (see recipe below)
6)  Fresh Spinach
7)  Salt and Pepper to taste
8)  A small amount of Olive Oil
9)  1 1/2 tsp. Minced Garlic
10) 1 Scallion - chopped
11) A small amount of chopped Chives

1)  Put the lobster in boiling water...then turn
      down the temperature and let the lobster
      simmer for 10 minutes.
2)  Dice up the meat of the lobster and put the
      tail aside for presentation.
3)  Make a pocket in the fillet mignon by making
      a slit. Then stuff the fillet mignon with the
      diced up lobster.
4)  Add salt and pepper to taste.
5)  Put olive oil in a pan and sear the fillet mignon
      on all sides.
6)  Place the fillet mignon in an oven at 350-375 deg
      until done.
7)  Take the plum tomatoes and cut in half.  Sear
      them in olive oil and then add parsley and basil
      plus salt and pepper to taste.
8)  Finish them in the oven for 5 minutes.
9)  For the spinach...put olive oil and butter in a pan.
      Add garlic and scallions and saute. Add fresh
      spinach and cook until done.

Ingredients for the Veal Stock Reduction:
1)  1 1/2 cups of Veal Stock
2)  One Scallion
3)  Minced Garlic
4)  A small amount of Cognac
5)  A small amount of fresh chopped Parsley and Basil

Preparation of the Veal Stock Reduction:
1)  Sweat the garlic and scallions in olive oil.
2)  Add the cognac and also the veal stock and the
3)  Reduce to one half.

Final Preparation:
1)  Pull the fillet mignon from the oven when done...
      and put it on a plate.
2)  On the same plate put the spinach and the
3)  Place the veal reduction sauce on top.
4)  Garnish with chopped chives.
5)  Put lobster tail on top for presentation.

Sesame Seared Tuna Ahi Salad

1)  One fresh Tuna
2)  A small amount of Olive Oil
3)  1 tbs. of Cracked Peppercorns
4)  1 1/2 cup of Mixed Greens
5)  1 tsp. of Pickled Ginger
6)  2 tbs. of Garlic Soy Sauce
7)  1 tsp. of Wasabi

1)  Cover the fresh tuna with cracked peppercorns.
2)  Sear in olive oil on both sides to a light color.
3)  Thinly slice the tuna and fan it out.
4)  On the plate...put mixed greens, pickled ginger,
      and the wasabi.  Put the sliced tuna on top.
5)  Add the garlic soy sauce and garnish with
      sesame seeds.

Good Eating!!!