Lobster on beef fillet with fried green asparagus, caramelized garlic carrots and potato wedges

Ingredients for 2 servings:

• 2 medallions of beef fillet (160 g each)
• 2 lobster tails
• 250 g asparagus, green
• 1 small onion(s)
• 4 small carrots
• 4 small potatoes
• 2 tbsp butter
• 1 shot of red wine, strong
• 1 tbsp tomato paste
• 100 ml whipped cream
• 100 ml beef broth
• 1 dash of olive oil
• 1 pinch of cayenne pepper
• 1 pinch of cumin
• salt and pepper
• 1 garlic clove(s)
• 2 tbsp maple syrup or honey
• 3 tbsp herb butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Surf & Turf

Peel the potatoes and cut into wedges. Trim the asparagus and carrots. Peel and chop the onion. Make a spicy marinade with a dash of olive oil, cayenne pepper, cumin, pepper, and salt. Toss the potato wedges in it thoroughly and place in an unheated oven at 180°C (top/bottom heat) for about 30 minutes. Blanch the asparagus and carrots, then set aside. Sear the medallions in a pan for 2-3 minutes on each side. Add 1 tablespoon of butter and a little olive oil if desired. After searing, remove the meat from the pan, wrap it in aluminum foil, and set it aside. Sauté the chopped onion in the frying fat. Add the tomato paste and brown everything. Deglaze with a dash of red wine. Add the cream, whisk everything together, then add the beef broth and bring to a boil. Strain the sauce through a sieve into a small saucepan, reduce to the desired consistency, then keep warm. Cut open the underside of the lobster tails with scissors and spread the herb butter on top. I really like using wild garlic butter for this – there are numerous recipes for it here on CK. Then place the lobster shell-side down in a baking dish and bake in a preheated oven at 180°C (top/bottom heat) for 10-15 minutes. Once the cooking time is up, remove the lobster meat from the shell and keep warm if necessary. Melt the butter in a pan. Sauté the garlic, then add the carrots and maple syrup to the pan, let it caramelize, and keep warm until ready to serve. Brown the asparagus in herb butter in another pan and also keep warm until ready to serve. 5 minutes before the potatoes and lobster are ready, add the meat to the oven to cook. Collect the pan juices from the aluminum foil and stir them into the sauce. Then serve.