Filet Mignon Over Lobster Boursin Mashed Potatoes With A Merlot Reduction Recipes

Steps:

• For the bangers: Using a meat grinder or food mill, grind the shrimp, lobster and garlic together into a large bowl. Then add the parsley, tarragon, seafood seasoning, salt, pepper, nutmeg, egg white and lemon juice to the bowl. Mix well with a spoon, ensuring not to over mix. TIP: Take a small bit of the mix and put it in boiling water for a second, take it out and make sure the seasoning is good. If you need more salt or pepper, this is the time to do it, before you fill the casings. To prepare the sausages, poke a small hole at the end of your casing, and then tie end of casing toward end of casing. Next, fill the casing according to the instructions that come with the equipment you are using, or with a pastry bag. While filling, twist or tie the casing every 5 to 6 inches to form each link until end of the casing, and then tie off the casing. To poach the sausages, in a large saucepan, bring water to a boil, and then reduce the heat to a simmer. Add the links and cook for 5 to 6 minutes. Then remove the sausages, repeat the process with the remaining sausages and then let rest to cool. To sear or crust the sausages, in a saute pan over high heat, add 1 teaspoon of oil, sear the sausages on all four sides, 1 to 2 minutes per side, and then repeat the process until all the sausages have been cooked. While sausages are cooling, begin to prepare your potatoes. In a 1 gallon pot, bring 10 cups water to a boil. Then add the potatoes and cook until fork tender, about 20 minutes. After cooking, remove from the water and strain. Then, using a ricer, process the potatoes through the ricer (or a food mill) into a bowl. If you don't have a ricer or food mill, you can use mixer with a whisk attachment, mixing on high to smooth. After ricing the potatoes, add the butter and season with salt and pepper. Finish with heavy cream, stirring in. For the sauce: In a saucepan over medium-high heat, add the orange juice and onions and bring to a simmer. Reduce the juice to 1/2 cup, and then stir in the horseradish. Remove from the heat and whisk in the butter to finish. Hold warm until serving.
• For the sprouts: In a saucepan over medium-high heat, add the oil and warm. Then add the bacon and cook for 2 minutes, stirring throughout. Next, add the onions and again cook for 2 minutes; the onions should be softened. Next, deglaze the pan with wine. Stir and add the Brussels sprouts, cooking until browned on edges, 8 to 9 minutes. Season with salt and pepper. To serve, place potatoes on plates and top with Brussels sprouts, then sausage. Drizzle with the sauce and finish with tarragon.

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

Steps:

• Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.