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Roasted Filet Mignon & Maine Lobster With Celery Root Puree And Two Truffle Sauces

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Ingredients

4 6-ounce filet mignons

Kosher salt

Freshly ground black pepper

2 medium sized fresh lobsters � (1/2 lobster per person)

8 ounces unsalted butter, melted

1 gallon water

1/2 gallon white wine

1 lemon, quartered

1 medium onion, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

1 bay leaf

1 tablespoon black peppercorns

1 sprig tarragon

1 sprig parsley

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