Bacon wrapped steak with lobster ravioli in brown butter sauce (surf and turf) with asparagus.

Ingredients

• 2 Fillet mignon steak, 6-8 ounces each – cut at least 1” thick
• 2 Bacon strips, thin center cut
• 1 tablespoon grapeseed oil
• 1 tablespoon garlic, minced
• 1 tablespoon olive oil
• Salt and pepper
• 6 stalks of Asparagus

Instructions

1. Wrap the edges of the steak with a strip of bacon and secure each with a skewer or big toothpick. Allow steak to come to room temperature (around 30 minutes). Meanwhile on low heat cook garlic in 1 tablespoon olive oil until golden brown. Set aside.
2. Heat your pan. Add grapeseed oil. Add steak and sear for 3-5 minutes on each side. Season with garlic, salt and pepper. Cooked to desired doneness – medium rare is recommended.
3. Add asparagus stalks to pan to marry with all the bacon-steak juices. When steaks are ready transfer to plate. Allow your steak to rest 3-5 minutes for juices to redistribute. Remove the skewer before plating. 

Ravioli Ingredients

• 8-10 Lobster ravioli
• 2 tablespoons Truffle butter
• ½ teaspoon saffron
• Salt and pepper to taste
• Garnish with grated parmesan cheese
• Fresh herbs, minced

Instructions

1. Bring a pot of salted water to boil.
2. Cook the ravioli to al dente according to package instructions. Melt truffle butter in a saucepan over medium heat. Add saffron and cook until fragrant, about 2 minutes.
3. Add the cooked ravioli to the butter truffle saffron sauce and toss to coat. Garnish with pepper, fresh herbs and grated parmesan cheese.

Recipe courtesy of Chef LaLa.