• Preheat Oven to 450°F

Sauce

• In a reduction pan, heat 1 ounce butter and when hot add the shallots and cook for a couple minutes.  Add the tarragon, garlic, when the garlic is fragrant add the wine and reduce until only half remain (this could take 5 to 8 minutes).  
• Add the beef stock and cook for a couple more minutes.  Using a potato smasher smash the blueberry. 
• Season the sauce with salt and pepper and strain the sauce using a very fine mesh strainer and add the remaining butter off the flame.  

Filet Mignon

• Dry brine the steaks the day before and leave in fridge (uncovered) on a small sheet pan with a wire rack. Pull from fridge and let rest at room temp while prepping for dinner.

  Alternatively, season with S&P and let rest at room temp while prepping for dinner.
• In a sauté pan, heat the 2 tablespoons of clarified butter (or your favorite cooking oil) and when hot add the filet, flipping every 30 seconds until the desired crust is achieved. Transfer to the oven for about 5 minutes, until internal temperature reaches 120°-122°F.

  Pull from oven and let rest for 7-8 minutes while you finish the rest of the dinner. The temperature will continue to rise to medium rare.

Asparagus

• Trim the bottoms from the asparagus spears
• Spray a half sheet pan with cooking spray.
• Lay asparagus on sheet pan and spray with cooking spray.
• Season with S&P and place in oven.
• Roast for 5-6 minutes until al dente and pull from oven.

Lobster

• Season with S&P and sauté in the same pan as the filet for a few minutes on each side.
• Once cooked, deglaze with the pan with Cognac.
• Strain the pan drippings jnto the sauce, stirring to combine.