Filet Mignon and Lobster Nests
Time: 40 minutes
1 1 lb lobster, steamed, shelled and sliced
2 3 oz filet mignon steaks
2 tbsp Worcestershire sauce
1/2 cup Light soy sauce or Teryaki sauce
1 ear of fresh corn (keep the husks)
2 bunches of Kataifi dough (shredded filo pastry)
1 tbsp canola oil
8 white mushrooms, sliced
1 tsp olive oil
2 cups water for boiling the corn
2 slices pre-cooked bacon cut in half
Boil corn for 5 minutes, drain and set aside in the pot with cover on to keep warm. Marinate the steaks in the worcestershire sauce and Teryaki sauce. Heat oven to 400oF. Take two bunches of Kataifi dough (about the same size as each steak) and place them on a baking sheet lined with parchement paper. Drizzle with the 2 tbsps canola oil and bake for 10 minutes or until crisp. Set aside. Saute the mushrooms in the 1 tsp olive oil until browned. Heat BBQ to high, when it is very hot, grill the steaks for approximately 3 minutes on each side for a rare steak. (See grilling chart in our links section). (Note: keep the marinade from the steaks and warm it up as a sauce to be used at the end).
Presentation: Top each mound of Kataifi with half the sauteed mushrooms, then add the steak, 2 half slices of bacon and one lobster claw. Drizzle with remaining marinade and serve with half an ear of corn along with some of the husk for decoration.