Lobster and Beef Tenderloin Neapolitan

SUBMITTED BY Gary Smith, Executive Chef; River Hills Country Club; Lake Wylie, SC

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Amt Ingredient
1 6-oz.  center-cut beef filet
1 tsp. each  salt, pepper, fresh garlic, lemongrass,
  blackening seasoning   
1 tsp.  olive oil
2  Idaho potatoes (90 count)
2 oz.  Hollandaise sauce
5 oz.  cold-water lobster tail 
Garnish  green, red and yellow peppers, julienne

Procedure: 
• To make steak seasoning mix, combine salt, pepper, fresh garlic, lemongrass and blackening seasoning with 1/2 tsp. olive oil. Rub onto beef filet. 
• Cut seasoned beef filet into 3 2-oz. portions; grill.
• Cut 2” chips from one of potatoes; grill chips.
• Steam and mash remaining potato.
• Cut lobster tail in half; grill the half left in the shell, then butterfly-grill the other half out of the shell.
• To assemble beef and lobster stack, start with one piece of the filet and top with a piece of lobster; repeat, ending with a piece of the beef.  At the very top, arrange the grilled lobster in the shell, then another piece of filet, lobster and more filet. On top of that stack, arrange the lobster in the shell. 
• To assemble the potato stack, start with a grilled chip, then pipe mashed potato on top; repeat this process twice.
• Drizzle both stacks with hollandaise sauce.
• Garnish with julienne green, red and yellow peppers

Yield: 1 serving

Executive Chef Gary Smith, River Hills CC

Chef Smith serves this dish with about 1/4-cup each asparagus chips, baby carrots, squash and zucchini sautéed in garlic butter.