Chairman Reserve Peppered Beef Filet
Lobster Mashed Potatoes with Pinot Noir
(Serves 1)

8 ounces beef tenderloin
Kosher salt to taste
Freshly ground black pepper, to taste
fluer de sel to taste
2 Idaho potatoes
2 ounces whole milk (boiled)
8 ounces unsalted butter
1 ounce scallions
2 ounces Maine lobster, cooked in chunks
Butter, as needed
Pinch garlic (chopped)
Pinch shallot (chopped)
1 ounce water
4 ounces asparagus tips
1 tablespoon sugar
1 cup red wine
1 cup port wine
Butter, cold

Beef
Season both sides of the beef with kosher salt and black pepper. Brown in a pan on both sides, and finish cooking in a 400° oven to desired temperature. Before slicing let meat rest for a minute. Slice the meat and sprinkle a little fluer de sel on the sliced meat.

Lobster mashed potatoes
Boil the potatoes until cooked. Mix the potatoes with milk, butter, scallions, lobster meat, salt and black pepper.

Asparagus
Take butter, garlic and shallots and sweat them in a pan. Add 1 ounce of water and asparagus. Glaze the vegetables until done, season with salt and pepper.

Sauce
Take the sugar, red wine and port wine and reduce to syrup. Once the sauce begins to thicken add a little cold butter.

To serve
Freshly ground black pepper
Chopped green onion, to garnish

Plate lobster mashed potatoes and drizzle sauce around. Place slices of beef, asparagus. Season with pepper and sprinkle with green onion.