Filet Mignon and Lobster Roulade
90 minutes| Serves 4
2-2½ lb Center Cut Filet Mignon
4, 4 oz Lobster Tails
10 oz Shiitake Mushrooms Destemmed (weight is after being destemmed)
1½-2 cups Baby Spinach
1 Tbsp Fresh Thyme Minced
3 Garlic Cloves Halved
1 Tbsp Extra Virgin Olive Oil Plus Extra for Binding and Grilling
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the filet mignon from the refrigerator 30 minutes prior to cooking.
Preheat the grill to 425 degrees and set up for direct cooking.
Use kitchen shears to cut through the bottom shell of the lobster tail. Pull apart the shell and carefully remove the lobster meat. Cut each lobster tail into 1-inch pieces.
Rough chop the shiitake mushrooms.
Place a large sauté pan on medium heat. When heated, add 1 Tbsp of extra virgin olive oil. Add the mushrooms, garlic and fresh thyme. Cook for 2-3 minutes, stirring frequently.
Add the lobster meat and stir all ingredients together. Cook for no longer than a few minutes or until the lobster starts to release some juice.
Place the contents of the sauté pan in a food processor. Blend all ingredients together. Add 1 Tbsp of extra virgin olive oil and continue blending to a spreadable consistency. Remove the mixture from the food processor, spread out on a dinner plate, and refrigerate for 15 minutes.
Butterfly the filet mignon by making a lengthwise cut across the meat, stopping before you cut all of the way through. Open the cut filet mignon and butterfly each side (three butterfly cuts total).
Place the filet mignon between two large pieces of plastic wrap. Using a mallet, lightly and evenly pound the meat to expand the surface area slightly. You should be left with a rectangular shape that is approximately ½-inch thick.
Season one side of the filet mignon with kosher salt and black pepper. Spread the lobster and mushroom mixture evenly over the meat, leaving ½-inch border on all sides.
Evenly distribute the baby spinach over the lobster-mushroom mixture.
Roll the filet mignon, starting with the end closest to you, and tuck the spinach down as you roll. Keep the filet mignon seam side down.
Cut 6-8,12-inch pieces of cooking string. Starting at the top of the rolled meat, place the string under the meat, about an inch from the edge. Bring the string ends together and tie a knot, snug against the meat. Trim off the excess string. Repeat that process, keeping the ties 1½ inches apart.
Drizzle a small amount of olive oil on all sides of the rolled meat. Season the outside of the meat with kosher salt and black pepper.
Place the rolled meat over direct heat and grill for 3-5 minutes on each side. Once you have grill marks on all sides, move the rolled meat away from the direct heat. Continue to cook with the grill door closed until you reach 130 degrees in the center of the roll.
Remove from the grill and rest for 10 minutes covered loosely in aluminum foil. Slice between the string and serve. Serve with your favorite sauce.
2-2½ lb Center Cut Filet Mignon
4, 4 oz Lobster Tails
10 oz Shiitake Mushrooms Destemmed (weight is after being destemmed)
1½-2 cups Baby Spinach
1 Tbsp Fresh Thyme Minced
3 Garlic Cloves Halved
1 Tbsp Extra Virgin Olive Oil Plus Extra for Binding and Grilling
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the filet mignon from the refrigerator 30 minutes prior to cooking.
Preheat the grill to 425 degrees and set up for direct cooking.
Use kitchen shears to cut through the bottom shell of the lobster tail. Pull apart the shell and carefully remove the lobster meat. Cut each lobster tail into 1-inch pieces.
Rough chop the shiitake mushrooms.
Place a large sauté pan on medium heat. When heated, add 1 Tbsp of extra virgin olive oil. Add the mushrooms, garlic and fresh thyme. Cook for 2-3 minutes, stirring frequently.
Add the lobster meat and stir all ingredients together. Cook for no longer than a few minutes or until the lobster starts to release some juice.
Place the contents of the sauté pan in a food processor. Blend all ingredients together. Add 1 Tbsp of extra virgin olive oil and continue blending to a spreadable consistency. Remove the mixture from the food processor, spread out on a dinner plate, and refrigerate for 15 minutes.
Butterfly the filet mignon by making a lengthwise cut across the meat, stopping before you cut all of the way through. Open the cut filet mignon and butterfly each side (three butterfly cuts total).
Place the filet mignon between two large pieces of plastic wrap. Using a mallet, lightly and evenly pound the meat to expand the surface area slightly. You should be left with a rectangular shape that is approximately ½-inch thick.
Season one side of the filet mignon with kosher salt and black pepper. Spread the lobster and mushroom mixture evenly over the meat, leaving ½-inch border on all sides.
Evenly distribute the baby spinach over the lobster-mushroom mixture.
Roll the filet mignon, starting with the end closest to you, and tuck the spinach down as you roll. Keep the filet mignon seam side down.
Cut 6-8,12-inch pieces of cooking string. Starting at the top of the rolled meat, place the string under the meat, about an inch from the edge. Bring the string ends together and tie a knot, snug against the meat. Trim off the excess string. Repeat that process, keeping the ties 1½ inches apart.
Drizzle a small amount of olive oil on all sides of the rolled meat. Season the outside of the meat with kosher salt and black pepper.
Place the rolled meat over direct heat and grill for 3-5 minutes on each side. Once you have grill marks on all sides, move the rolled meat away from the direct heat. Continue to cook with the grill door closed until you reach 130 degrees in the center of the roll.
Remove from the grill and rest for 10 minutes covered loosely in aluminum foil. Slice between the string and serve. Serve with your favorite sauce.