Updated: Friday, 25 Jan 2013, 11:14 AM CST
Published : Friday, 25 Jan 2013, 7:53 AM CST
Recipe from Hagemeister Park.
6 oz tenderloin steak
2 oz lobster meat (shrimp may be used instead)
1 atrichoke heart cut in 1/2
2 oz bernaise suace (recipe below)
2 egg yolks
dash worchester sauce
dash lemon juice
6 oz clarified butter
dash taragon leaves to taste
warm water as needed
Wisk first four ingredients in steel bowl over a double boiler until slightly thickened, then remove from heat. Then while gently wisking, slowly add butter 2 ounces at a time. Add a little water as needed to keep from getting to thick. (This is the tricky part of making hollandaise sauce)
Cut your steaks in 1/2 making two 3 oz medaloins. Season and grill to your liking while the steaks are cooking also cook the lobster or shrimp and heat the artichoke hearts when the steaks are done top each medaloin with lobster then artichoke then sauce.