Jen is feeling a lot better now so I decided to make a dish that I knew would make her feel 100%. This is a great dish for a dinner party, or even for a romantic night where you want to impress. Enjoy!

Filet Mignon with Merlot Reduction

1 tablespoon chopped fresh garlic

2 finely diced shallots

1/2 bottle of Merlot (the rest for you while you cook)

1 cup beef broth

1 tablespoon fresh chopped thyme

1 tablespoon fresh chopped rosemary

1 stick unsalted butter

2 filet mignon

salt and pepper

In a large sauce pan heat up the butter and saute the garlic and shallots until they are translucent.

Deglaze the pan with 1/2 bottle of wine.

Now add beef stock, thyme and rosemary.

Allow this mixture to reduce, which takes 20 – 30 minutes so lets work on the potatoes.

Lobster Boursin Mash Potatoes

1 package of already made mashed potatoes

2 bay leaves

2 lobster tails

3 ounces of boursin cheese

In a steamer pot, add water and bay leaves.

Once the water comes to a boil, add the lobster tails to the steamer and cover.

While the lobster tails are steaming, I put the heat on for the mash potatoes and this is a good time to turn on the grill.

Once the lobster is done remove from the pot and let them cool for a few minutes.

Once they have cooled down, remove the meat from the tails, chop and add to the pot of potatoes .

Now add the boursin cheese.

Stir the potatoes and cook on low.

Your Merlot reduction should be done so remove from heat and strain.

Now grill the steaks, and it’s time to make this meal complete with plating.

To plate, add a portion of mashed potatoes in the center of the serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chives.

So there you have it, a hard recipe turned easy. I really hope you try this!

Happy Cooking!