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Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce Recipe

Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on July 28, 2012

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    I have made this several time for entertaining and it has been a fantastic hit each time I've served it. People still ask me to serve it again.

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  • on June 16, 2008

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    Tried this for dinner tonight. I thought the taste was worthy of a four, but the directions could be made simpler and the sauce could be thicker. After dinner was over I asked my husband how would he rate the sauce and he replied what sauce. If you make it I would recommend making the sauce as directed with lobster and then pan frying the steak in some olive oil then seasoning it. It was just to long and complicating as directed.
    But the overall taste was unique and tasty.

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  • on August 13, 2007

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    it is a bit difficult but it is so tasty and so yummy. That I am down to make it again in another special ocasion.

    people found this review Helpful.
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