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Pan Seared Beef Steak and Lobster Thermidor – As Seen on Restaurant: Impossible

  • Author: Robert Irvine
  • Total Time: 40 minutes
  • Yield: SERVES 4


From the episode, “Mountain Town Mess”




2 tbsp grapeseed oil
4 steaks, center cut of beef top sirloin or filet mignon 6 oz each
24 oz lobster tails, cooked and large diced
4 garlic cloves, sliced
2 bunches asparagus
2 tsp chili flakes
Juice of 1 lemon
Kosher salt and pepper, to taste

3 lbs large Idaho potatoes, peeled and quartered
4 tbsp butter
1 cup milk
1 cup heavy cream
Salt and pepper, to taste

3 tbsp butter
2 tbsp all-purpose flour
½ cup chicken stock
2/3 cup milk
½ cup tomato paste
¾ cup white wine
3 tbsp sherry
2 tsp Dijon mustard
1 bunch tarragon, picked and chopped

1 shallot, minced
2 garlic cloves, minced
1 cup red wine
2 oz heavy cream
3 cups beef or veal demi-glace (store bought)
2 tbsp sherry vinegar
Kosher salt and pepper, to taste



1) Bring a large saucepot of salted water to a boil. Add potatoes. Return to a boil and cook until fork tender. Drain the water from the potatoes.
2) In a separate small saucepan heat butter, milk, and heavy cream.
3) In a mixing bowl or in a warm pot and using a potato masher or an electric hand mixer, slowly blend butter, milk, and heavy cream mixture into the cooked potatoes. Potatoes should be smooth and creamy.
4) Season with salt and pepper to taste. Keep warm.

1) In a sauce pan over medium heat add butter and flour, making a roux. Cook the roux for about 4 minutes or until the flour has cooked out.
2) Add the chicken stock, milk, and tomato paste. Cook for another 4 minutes.
3) Deglaze the pan with white wine and sherry. Continue to cook for another 3 minutes.
4) Finish the sauce with Dijon mustard and chopped tarragon.

1) In small saucepan over medium heat add the shallots and garlic. Cook for about 1 minute.
2) Deglaze pan with the red wine and bring to a simmer.
3) Add the heavy cream and allow to reduce for 30 seconds.
4) Add the beef demi-glace and allow to come to a simmer.
5) Finish the sauce by whisking in the sherry vinegar.
6) Add kosher salt and pepper to taste. Set aside. Keep warm.

1) Pre-heat oven to 350.
2) Place a medium stock pot of salted water on high heat and bring to a boil.
3) Place the Asparagus into the pot of boiling water and cook for 3 minutes until tender. Remove the asparagus from the water and place into ice water to cool down.
4) In a mixing bowl add lobster and thermidor sauce.
5) In a large sauté pan over medium-high heat add the grapeseed oil. Season the steaks with salt and pepper and sear on all sides for 3 minutes.
6) Place the pan of seared steaks in a 350-degree oven for 9 to 12 minutes until internal temperature reaches 125 degrees F for medium-rare. Remove the cooked steaks from the pan and allow the steaks to rest while finishing the meal.
7) Use the same sauté pan that the steaks were cooked in and add sliced garlic. Lightly toast. Add asparagus and lemon juice.
8) Place the mashed potatoes in the center of the plate.
9) Add the asparagus. Remove the steak from the oven and top with lobster.
10) Place the steak on top of the asparagus. Finish everything with the beef sauce.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Entree