GRAND RAPIDS, Mich - Just because it's cold out doesn't mean you have to forego a nice grilled steak at home.
LongHorn Steakhouse shows the FOX 17 Morning crew how to get the perfectly cooked filet with a lobster hollandaise sauce.
You can make it at home with the recipe below or stop by their location at 5088 28th St SE, Grand Rapids, MI 49512.
Lobster Hollandaise Filet
Inspired by LongHorn Steakhouse’s Winter Chef’s Showcase menu
Ingredients:
- 4 center cut beef filets
- Kosher Salt
- Black Pepper
- Granulated Onion powder
- Granulated Garlic powder
- 1 pound fresh lobster claw meat, chopped
- 1 cup hollandaise sauce (recipe to follow)
- 1 tablespoon of fresh lemon juice
- Fresh asparagus
Directions:
- Season filets with a mix of the kosher salt, fresh cracked pepper, granulated onion powder and granulated garlic powder.
- Coat a warm grill pan with canola oil. Once hot, place seasoned filets on the pan. Grill to your desired temperature on both sides.
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- The number of times you flip the steak depends on your preferred level of doneness. Internal temperatures should reach 120 to 130 degrees for rare steaks, 130 to 140 degrees for medium-rare, 140 to 150 degrees for medium, 150 to 160 degrees for medium well, and 160 to 170 degrees for well-done.
- Prep hollandaise using the recipe of your choice or use a store-bought sauce. Bring to simmer over low-to-medium heat and add fresh lemon juice while whisking.
- Warm lobster meat, if chilled, and mix into hollandaise sauce.
- Remove filet from pan, place fresh asparagus on the plate, place the filet on top, and finish with the hollandaise lobster topping.
- Serve and enjoy!
Hollandaise Sauce
Ingredients:
- ½ lb. butter
- 3 egg yolks
- ½ oz. fresh lemon juice
Directions:
- Melt 1/2 pound of butter in the microwave until to temperatures is between 160-170 degrees.
- Separate the eggs and place the yolks in a blender.
- Turn the blender on low to allow the yolks to combine, and then begin pouring the hot butter in a thin stream into the blender. The blender should remain on the whole time, being careful to pour in the butter very slowly.
- Keep pouring butter until it's all gone, then immediately pour the lemon juice into the blender. Check the blender to make sure the sauce is thickened but moving easily through the blades.
- If the sauce is too thick add a tablespoon of warm water.
Receive serves four.
