Seared Tenderloin with Butter-Poached Lobster Tails

Serves 1

Executive Chef Partner Chadwick Norman and Sous Chef Rob Gary. Photography by David Baldwin.

2 4 oz tenderloin tournedos
2 4 oz lobster tails without shell
2 oz clarified butter
1 bay leaf
½ tbsp lemon juice
1 tbsp heavy cream
1 lb cold unsalted butter, diced
1/3 cup cup water
1 tsp kosher salt
1 oz chervil
1 oz chives
1 oz tarragon

Method:
To make the butter sauce: Combine the bay leaf, water, heavy cream, lemon juice and salt in a sauce pot. Bring to a simmer, then reduce heat to low. Slowly whisk in the cold butter cubes until incorporated. Don’t allow sauce to boil.

To make the tenderloins: Season tenderloins with salt and pepper, then place clarified butter in hot sauté pan. Sear tenderloins to desire temperature. If necessary, finish in oven.

To make the lobster tails: While the tenderloins are cooking, place lobster tails in the butter sauce on medium heat. Poach lobster tails for four to six minutes. When cooked, finish with the chervil, chives and tarragon. Plate with the tenderloins and serve.

WHEN YOU GO:
The Capital Grille
At Cherry Hill Mall
2000 Route 38, Cherry Hill
856-665-5252
thecapitalgrille.com