Cooking Edge: 12 Spice Rub Filet Mignon & Fajita Style Lobster

12 Spice Rub Filet Mignon & Fajita Style Lobster

Served with Roasted Garlic Cream accompanied by Tortilla Mash

 

Meat & Seafood Preparation

5 oz. filet mignon or steak of your choice

8 oz. lobster tail or shrimp

 

Marinade for beef

1 teaspoon chili powder

3 cloves of minced garlic

1 tablespoon chopped round onion

1 tablespoon chopped cilantro

1 teaspoon ancho chile powder

2 tablespoons lime juice

1 teaspoon salt

 

Marinade for the lobster

1 teaspoons lemon pepper

3 cloves of minced garlic

1 tablespoon chopped round onion

1 tablespoon chopped cilantro

1 teaspoon ancho chile powder

2 tablespoons lemon juice

1 teaspoon salt

     Marinate all protein for 24 hours.

     Cook protein on a broiler or saut pan.

 

Roasted Garlic Cream

5 cloves roasted garlic

3 tablespoons sour cream

1 teaspoon lime juice

     Place ingredients in food processor.

     Blend well.

 

Tortilla Mash Potato

1 lb. russet potatoes

1 teaspoon kosher salt

10 fl. oz. butter

3 cloves garlic, crushed

4 pieces corn tortilla (cut into quarters)

1 cup cream

     Peel and dice potatoes, making sure all are relatively the same size.

     Place in a large saucepan, add the salt and cover with water.

     Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.

     Cook until potatoes fall apart when poked with a fork.

     Heat the cream, tortilla and garlic in a medium saucepan over medium heat until simmering and until the tortilla is soft.

     Remove from heat and set aside.

     Remove the potatoes from the heat and drain off the water.

     Mash and add the garlic cream mixture and Parmesan and stir to combine.

     Let stand for 5 minutes so that mixture thickens and then serve.