Filet Oscar Dinner For Two

Filet of beef tenderloin
Lobster meat
Asparagus spears - four to five per steak
Tarragon leaves
Champagne Sauce (recipe below)
Shallots

Broil filets. Cook remaining ingredients.
Top each filet with mixture sauce below.

Champagne Sauce
(Makes 1 1/4 cups)

1 T. minced shallot
1/2 cup dry Champagne vinegar
1/2 cup heavy whipping cream
4 T. butter, cut into small pieces
Salt and freshly ground white pepper to taste

Place the shallot, champagne and vinegar in small
saucepan over medium heat. Bring to boil and cook
to reduce by one third. Add the cream to the pan
and cook to reduce again by one third. Remove
the pan from heat but keep the burner on low.

Whisk in the butter one piece at a time. Return
the pot to the burner for a few seconds if the
sauce cools too much to melt the butter.

Season the sauce with salt and pepper, adding a
minimum of salt. Strain the sauce through a fine
meshed sieve and keep warm over hot water. The
sauce may be made up two hours in advance and
poured into a warm thermos.

Filet of sole with seafood
Sole
Shrimp
Scallops
Crawfish meat
Lobster tail
1 1/2 cups heavy cream
1/4 cup chopped tomato

Saute' filet of sole in butter on both sides for three
minuets. In skillet, cook shrimp, scallops, crawfish
meat and lobster tail with heavy cream and tomato.
Season with salt and pepper. Place filet on plate and
cover with seafood mixture. Garnish.

Crusted Filet Mignon with
Bombay Cabernet

1 T vegetable oil
4 (1 1/2-inch thick) filet mignon steaks
3/4 cup bleu cheese
1/4 cup bread crumbs
1 cup vino de milo bombay cabernet sauce

Directions:

Preheat oven to 350°F. heat vegetable oil in an oven-safe
skillet over high heat. Sear steaks on both sides until
brown, then place the pan into the oven. Roast steaks to
a temperature of 145°F (for medium rare). Remove from
oven and place on baking sheet. stir together bleu
cheese and bread crumbs; top steaks with mix. Broil
steaks until the cheese topping is browned and bubbly,
about 3 to 4 minutes. Remove, let stand at least 15
minutes, and serve topped with vino de milo bombay
cabernet sauce.

Serves 4.

Rack of Lamb With
Red Wine Sauce

This delicious rack of lamb is easy to sear and roast, served
with a flavorful red wine sauce. Two racks could serve 2 to 4
people.

2 racks of lamb
salt and pepper
1 1/2 to 2 tablespoons olive oil

Sauce
1/4 cup finely chopped onion or shallot
1 cup dry red wine, Pinot Noir is very good
1 teaspoon minced rosemary leaves
1/2 teaspoon minced thyme leaves
1 teaspoon chopped chives
1 cup beef broth
1 to 2 tablespoons butter
salt and pepper, to taste

Directions
Heat oven to 400°

Sprinkle lamb with salt and pepper. Heat olive oil in a
large skillet over medium-high heat. Place racks of lamb
in skillet, meaty side down, until nicely seared. Turn
to brown bottoms,letting the racks support each other.
Transfer to a foil-lined roasting pan. Place pan in oven;
roast for about 20 to 30 minutes.

In the same skillet, saute onions until tender. Add wine
and herbs; simmer briskly until the wine has boiled down
to a syrup. Add broth and continue to simmer until reduced
to about 3/4 cup. Add the butter; stir. Taste and season
with salt and pepper. Serve sauce with the lamb. Makes 3/4
cup.

Cut lamb into portions and serve with the red
wine sauce.Serves 2 to 4