Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth (so you can remove all the vegetables and herbs), return the sauce to the pan and stir in the butter to finish the sauce.
For the potatoes:
Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.;
Preheat oven to 375 degrees F.
Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven).
While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.
Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!)
If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter.
Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.
Copyright 2007, Robert Irvine, All Rights Reserved