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   Mountain Top Inn Recipe
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Ingredients
  • Serves 6
  • 2 to 2 lbs. choice center cut filet mignon, cut into 6 6-8oz portions
  • 6 1 lb. lobsters, poached (in shell)
  • 6 cups veal demi-glace
  • 6 marinated & grilled portabella mushrooms
  • 1 cups Pinot Noir red wine
  • 12 sprigs thyme
  • 6 shallots, diced
  • 6 oz carrot, diced
  • 3 teaspoons brown sugar
  • 6 bay leaves
    salt & pepper to taste
  • 12 tablespoons black truffle butter
  • 3 lb. Yukon Gold potatoes, peeled & cubed
  • 3 tablespoons olive oil

Directions

For the sauce: Reduce wine by half, add veal demi-glace, carrot, bay leaf, sugar, shallot, and thyme and reduce by again, making a very thick glaze.

 Marinate portabella mushroom at least 4 hours ahead of time with oil and a little balsamic vinegar to taste, grill till tender, hold in bowl/plate wrapped with plastic wrap and reserve juice for sauce. When sauce has been reduced to a very thick glaze, julienne mushrooms and add with juice to sauce. 

Reserve warm until needed.
For the potato terrine: Boil potatoes in salted water till fork tender. Run through potato ricer. Mix well with salt & pepper to taste and tablespoon olive oil. 

While still warm, roll into a log form in plastic wrap, then wrap with foil and tighten the end to form a tight compressed log shape. 

To serve the terrine let the form set until cool. Once it has cooled, cut the terrine into inch slices and heat on a greased baking pan in 350 degree oven for about 2-3 minutes or until thoroughly hot. 
(over)

For the Filet: Season with salt & white pepper. Grill to desire temperature. While the filet is cooking, butterfly the poached lobster tail, reserve claws to use in another dish 
(maybe a nice salad to start!). 

Season the lobster to taste and roast in oven at 350 degrees with black truffle butter until heated through (note: heating lobster may take 8-10 minutes). When meat is done let rest until you start to plate dish. 

Thanks to Mountain Top Inn Resort for this great recipe.

*For best results use fresh ingredients.

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