Filet Mignon and Lobster Roulade

Name: Filet Mignon and Lobster Roulade
Total time: 90 min
Yield: 4
Ingredients: 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

Butterflied filet mignon rolled with a lobster-shiitake filling and spinach, tied and grilled as a roulade.

Ingredients

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

Method

PREPARE: Remove the filet from the refrigerator 30 minutes before cooking. Heat the grill to 425°F with direct and indirect areas. Remove the lobster tail meat with kitchen shears and cut into 1-inch pieces. Roughly chop the mushrooms.
COOK THE FILLING: Heat 1 Tbsp olive oil in a large sauté pan over medium heat. Cook the mushrooms, garlic and thyme for 2–3 minutes, stirring frequently. Add the lobster and cook until fully cooked through before transferring the filling to the food processor.
BLEND AND CHILL: Process the filling with another 1 Tbsp olive oil until spreadable. Spread on a dinner plate and refrigerate for 15 minutes.
BUTTERFLY AND POUND: Make a lengthwise butterfly cut without cutting through the filet, then butterfly each opened side for three cuts total. Place between sheets of plastic wrap and gently pound into a rectangle about ½ inch thick.
FILL AND ROLL: Season one side with salt and pepper. Spread the filling over it, leaving a ½-inch border. Add the spinach. Roll from the edge nearest you, tucking the spinach in, and keep seam-side down.
TIE AND SEASON: Cut 6–8 lengths of cooking string, about 12 inches each. Tie the roll snugly, starting about 1 inch from the end and spacing ties about 1½ inches apart. Trim excess string. Drizzle the outside with olive oil and season with salt and pepper.
GRILL AND REST: Grill over direct heat for 3–5 minutes per side to form grill marks. Move to indirect heat, close the lid and continue cooking to the source’s 130°F center target. Rest loosely covered with foil for 10 minutes, then slice between the ties and serve with your preferred sauce.