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Steak au Poivre and Broiled Lobster Tail with Roasted Asparagus
FROM A CHEF’S KITCHEN21Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- steak (AU POIVRE)
- lobster tail (BROILED)
- roasted asparagus
- 1 chateaubriand (Premium Choice, Cut Filet Mignon from The Fresh Market)
- salt
- 2 Tbsp. black peppercorns
- 2 Tbsp. olive oil
- 1/3 cup cognac (or good brandy)
- 2/3 cup beef broth
- 1/3 cup heavy cream
- 2 tsp. Dijon mustard
- 1 lobster tail (North Atlantic Cold Water, from The Fresh Market, shell split and meat pulled up and over shell)
- 1 Tbsp. unsalted butter (melted, plus more for dipping if desired)
- 1/2 lemon (juiced)
- salt
- freshly ground black pepper (to taste)
- lemon wedges (for serving)
- 1 bunch asparagus tips (fresh, from The Fresh Market)
- 2 Tbsp. olive oil
- salt
- freshly ground black pepper
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