Lobster Thermidor with Beef Tenderloin & Red Beet Purée

Ingredients

Lobster Thermidor

• 2 live lobsters (about 500-600 g each)
• 30 g unsalted butter
• 1 shallot, finely minced
• 1 garlic clove, finely chopped
• 50 ml dry white wine
• 100 ml fish stock
• 100 ml heavy cream
• 1 tsp Dijon mustard
• 1 egg yolk
• 30 g Gruyére cheese, finely grated
• Lemon juice, to taste
• Salt & white pepper

Beef Tenderloin

• 1 beef tenderloin (approx. 400 g), trimmed
• Neutral oil for searing
• 20 g butter
• 1 garlic glove, crushed
• fresh thyme

Red Beet Purée

• 300 g cooked red beets, peeled and diced
• 20 g butter
• 1 tbsp red wine vinegar
• Salt
• A pinch of sugar

Garnish

• Seasonal vegetables (blanched and sautéed)
• Fresh thyme or micro greens

1. Preparing the Lobster

Bring a large pot of well-salted water to a boil. Cook lobsters for 6–7 minutes, then immediately chill in ice water.

Split lobsters lengthwise, remove the meat carefully, and reserve the shells. Dice the meat into large chunks.

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2. Thermidor Sauce (Classic Technique)

Melt butter over medium-low heat. Add shallot and garlic; sweat gently until translucent.

Deglaze with white wine and reduce by half. Add fish stock and cream, then simmer until lightly thickened.

Remove from heat. Whisk in mustard and egg yolk, then fold in lobster meat. Season with salt, white pepper, and lemon juice.

Fill the reserved shells with the mixture, sprinkle with Gruyère, and gratinate under a hot grill until golden.

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3. Red Beet Purée

Sauté diced beets in butter until heated through. Blend until completely smooth.

Season with salt, vinegar, and a touch of sugar if needed. Pass through a fine sieve for a silky, restaurant-quality texture. Keep warm.

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4. Beef Tenderloin (Precision Cooking)

Season beef generously with salt. Sear in hot oil until deeply golden on all sides.

Add butter, garlic, and thyme. Baste continuously and cook to medium-rare (52–54°C / 125–130°F).

Rest the meat for 5 minutes before slicing.