Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction

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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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This was simple to make and absolutely delicious. There isn't too much wine in the sauce as one comment stated because it cooks down. This is the best dinner I have ever prepared.

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By far one of the best recipes on this whole site. I added his phyllo wrapped asparagus with boursin. The whole meal was one of the best tasting ive ever made.

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I'm not an expert chef, but I thought I'd give it a try. The steak turned out beautiful, but the lobster mashed potatoes were very difficult to make and didn't turn out well.

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Confession time....I only made the mashed potatoes to compliment the tenderloin roast I made. These potatoes are the best 'mash' I have ever, ever had. Try it...It is SO worth it!

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This was so easy to prepare and my husband loved it! I used crab leg meat instead the lobster but the results were still wonderful.

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The lobster and the boursin gave the potatoes a great taste and texture. And it tasted great with the filet.

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Too much wine in the sauce