RECIPES: Hyde Park’s Steak a la Lobster with wild mushrooms

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Steak a la Lobster

1                      Filet Mignon or your favorite cut of steak

2oz                 Cooked Lobster Tail Meat (see recipe)

2oz                 Roasted Wild Mushrooms (see recipe)

2 each           Large Asparagus Spears, cut 3”

2oz                 Béarnaise sauce (see recipe)

2oz                 Bordelaise sauce (your favorite recipe)

To Taste       Salt & Pepper


  1. Season the beef with salt and pepper, covering the entire surface.
  2. Cook beef to the desired temperature (recommended Med-rare).
  3. Heat Bordelaise and ladle into the center of a warm plate.
  4. Top Bordelaise sauce with cut of beef.
  5. Heat roasted wild mushrooms and place piled in sauce at base of beef.
  6. Top the beef with the asparagus spears, then crown the asparagus with the lobster tail meat and finish with béarnaise sauce.


Béarnaise Sauce

2 each           Egg Yolks

1 Tbls             Hot water 180°

1 C                  Clarified butter, hot

2 dashes      Tabasco sauce

1 Tbls             Lemon juice, freshly squeezed

To Taste      Koser salt

2 Tbls             Tarragon Reduction


  1. Combine egg yolks and water in a bowl over a saucepan slowly simmering water; beat constantly with a wire whip until eggs become thickened.
  2. Remove from heat and place bowl on a damp cloth so it does not move.
  3. Add hot clarified butter, 2 ounces at a time incorporating the butter completely before adding more. Do this until all butter is gone.
  4. Continue beating, stirring constantly and vigorously until smooth.
  5. Add Tabasco, lemon juice and salt and incorporate.
  6. Add tarragon reduction and wild mushrooms and stir


Tarragon Reduction

½ C                 Tarragon, dried

1/8 C              Shallots, minced

5oz                 White Wine

5oz                 Tarragon Vinegar

1 tsp              Cracked Black Pepper


  1. Place all ingredients into a heavy bottomed pot and reduce gently until almost dry.
  2. Cool to room temperature


Roasted Wild Mushrooms

1 Lb                Wild Mushrooms, sliced ¼”

¼ sprig          Rosemary

¼ sprig          Thyme

½                     Shallot, minced

½ clove         Whole Peeled Garlic, minced

To Taste       Salt & Pepper

¾ C                 Vegetable Oil


  1. Toss all ingredients in a bowl.
  2. Place on a cookie sheet, foil and bake in a 350° oven for 15-20 minutes or until tender.