Lobster Stuffed Filet Mignon With A Tarragon And Veal Reduction Sauce Recipe

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Emeril Lagasse on Food Network


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2 tablespoons cold unsalted butter

White pepper

4 filet mignons (6 to 7-ounces each), trimmed

2 1/2 tablespoons paprika

1 teaspoon fresh ground black pepper

1/8 teaspoon ground black pepper

1 tablespoon dried thyme

1 tablespoon olive oil

2 teaspoons Essence, recipe follows

1 tablespoon cayenne pepper

2 tablespoons heavy cream

1 tablespoon dried oregano

2 teaspoons freshly chopped tarragon leaves

1 (1-pound) lobster, cooked and meat chopped, optional

2 tablespoons unsalted butter, divided

4 cups mashed or pan-fried potatoes

1 cup reduced veal stock

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 teaspoon salt

Tarragon Veal Reduction Sauce, recipe follows

1/4 teaspoon salt

2 tablespoons salt

1 (1 1/4-pound) lobster

2 teaspoons chopped fresh tarragon leaves

2 tablespoons minced shallots

1 tablespoon onion powder

1/4 cup brandy

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