Recipe: The Hill's Petite Surf & Turf

(WXYZ) - Chef Matt Kouri from The Hills Seafood & Chophouse in Grosse Pointe Farmsappeared on Action News This Morning.

Here is the recipe for The Hill's Petite Surf & Turf featuring fillet mignon, white truffle whipped potatoes, gingered haricot verts and foie gras cream sauce.

Serves 4
Preparation Time: 45 minutes

Ingredients:
Four 3 Ounce Filet Mignon Steaks
Four 3-4 Ounce Lobster Tails
12-16 ounces Haricot Verts (Also known as French green beans), trimmed
Four Servings Your Favorite Whipped Potatoes
1 Tablespoon Fresh Ginger, minced
2 Tablespoons Butter
As Needed Paprika
As Needed Vegetable Oil
A small bottle of Truffle Oil
Your choice of Steak Seasoning or Kosher Salt and Pepper

For the Sauce:

1/8 Cup Shallots, Minced
2/3 Tablespoon Cognac or Brandy
2/3 Cup Beef Stock or Broth
1/3 Cup Heavy Cream
2 Tablespoons Butter
1 Tablespoon Duck Liver (Foie Gras)


Cooking Instructions
For the sauce:
1. In a small sauce pot over medium heat, sweat the shallots in a small amount of vegetable oil.
2. Deglaze the pot with the brandy. Be careful of the flare up!!!
3. Immediately add the stock and reduce by half.
4. Add the cream and reduce again just slightly.
5. Remove the pot from the heat, and slowly whisk in the butter.
6. After the butter is incorporated, whisk in the duck liver. Adjust seasoning with salt and white pepper.
7. Strain through a sieve and hold in a warm spot.

For the Rest:
While the sauce is cooking, preheat your oven on the broiler setting.
Also preheat either your grill or a cast iron pan to sear the steaks.
Heat a little water to steam the haricot verts in a pot with a tight fitting lid.

1. Lighty coat the steaks with vegetable oil and dust with seasoning.
2. Cut the lobster tails with kitchen shears along the top of the shell to the tail.
3. Break the shell open, almost all the way, and lay the tail meat on top of the shell.
4. Rub the tails with half of the butter, sprinkle with paprika and salt and pepper.
5. Place the tails on the middle shelf of your oven for 12-14 minutes.
6. While the tails are cooking, sear the steaks on both sides and place on a tray next to the tails in the oven.
7. Add the beans to the steam pot, cover and cook for 3-4 minutes. Just until al dente.
8. Add the ginger, remaining butter and a little salt and pepper to the beans. Turn off the heat.
9. Check the lobster tails and steaks for doneness with a instant read thermometer.
125-130 degrees for medium steaks. 135-140 for the tails.
10. Add two tablespoons of truffle oil to the whipped potatoes and place a scoop on each plate.
11. Divide the beans, steaks and tails between the plates.
12. Finally add 1 ounce of sauce on each steak and serve.

This dish pairs excellently with a light Merlot or Cabernet or a heavier Pinot Noir.