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Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction Recipe

Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction

Robert Irvine

Copyright 2007, Robert Irvine, All Rights Reserved

Show: Dinner: ImpossibleEpisode: Rush Dinner: Frat House Impossible

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on February 16, 2012

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    I also made this recipe for Valentine's... COULDN'T HAVE DONE BETTER!!! It was a hit! Specially the mash potatos. Can't wait to fix this again!!! =D

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  • on April 03, 2011

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    The potatoes were fantastic! Far and away the best I've ever had. Like an earlier poster, we cooked an entire lobster tail and cut it into chunks...although we diced it so that the texture would blend into the dish and not be quite so prominent...it turned out quite well.

    A great meal...thanks for the recipe Chef!

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  • on February 15, 2011

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    I've 'borrowed' dozens upon dozens of recipes from Food Network and this was by far the best one to date. Made this for my wife and I for Valentine's Day and it turned out absolutely perfect. Used everything the recipe called for right down to the grapeseed oil and Boursin cheese. I can't even put into words how good this reduction sauce was. Mind blowing. If you want to come out of your kitchen looking like a rock star, make this recipe!!!

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  • on February 12, 2011

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    This meal was fabulous! We made it for our Valentine's dinner. Thank you, Chef Robert....it was delicious

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  • on August 13, 2010

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    These potatoes were great. I did not use the grapeseed oil, I added milk while beating. The cheese, I used all of the container of Light Boursin...was wonderful. We had Filets, potatoes, green bean and carrots. Company was impressed with the potatoes. (a whole stick of butter, milk and container of cheese, won't do this weekly, but I recommed trying it

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  • on July 24, 2010

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    did everyone just know what to do with the butter in the reduction cause it does not mention in directions!

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  • on July 15, 2010

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    Had this last night for my husbands bday served the guys Kobe steaks and the ladies filet the potatoes were soooooo good lots of compliments and a very easy recipe to prepare so I even got to enjoy the party!! definate do over

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  • on April 06, 2010

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    First, all that I made was the steak; I didn't make the potatoes. I was looking, last minute of course, for a really good steak recipe and this seemed to fit the bill. This recipe gives great instructions on grilling the steak, which I desperately needed. My husband said the steak was delicious. I did need to substitute a few ingredients as I didn't have all of the ingredients called for. I used just some basic red wine (but NOT cooking wine because I had no merlot, I used chicken broth as I had no beef stock, and I omitted the rosemary - I had none. I have no doubt that it would have been even more delicious had I used all of the proper ingredients. Beef stock would definitely added depth to the sauce. But, despite the substitutions, my husband said it was delicious.

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  • on January 07, 2010

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    Made this as the entree for my wife during our private Christmas dinner and was completely pleased. I substituted crab meat for the lobster and was very satisfied with the result. If you like the filets rare like us, skip the oven.

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  • on August 23, 2009

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    This has been a huge hit with my family, have made it many
    times since I first saw this episode, Made this as a birthday
    dinner for a friend - her first time having filet mignon. I can't
    find any place that sells just lobster meat, so I cook tails and
    cut up the meat into chunks. I keep the chunks big enough
    to stand out in the potatoes. For other meals I'll just add the
    boursin. This is a meal well worth hte prep, cooking and
    makes a grand presentation for special occasions.

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