2 ea 8oz filet mignon
2 ea strips of bacon
2 ea lobster tails
4 oz brie cheese
4 ea basil leaves
1 T chopped parsley
1 T garlic
1 T shallots
½ C red wine
2 T butter
2 ea sliced white bread
1 oz olive oil
S & P to taste
2 tall sprigs of rosemary

Lets see, lobster, filet mignons, this has got to be a difficult dish to make. Wrong!! This dish is the dish you would see on TV or have in a restaurant and say “God, I wish I could do this at home.” Well, here it is. When we serve this dish at the restaurant, it sells out every time.

Take your filets and set them on their sides. With a sharp pairing knife, make a small incision, creating a pocket, set aside. Cut lobster tails in half the long way. In the pocket, insert one half of the lobster tail, half the brie and one basil leaf, repeat with the other filet. Wrap both filets with bacon around the sides & S & P to taste. In a hot pan, sear filets and put into a 400 degree oven for about 12 minutes for medium-rare. Use a glass to cut bread round then butter & toast in oven till brown. Remove from pan & add garlic and shallots, sauté one minute, add wine, reduce by half. Add chopped parsley, lobster, remainder of basil and ½ the butter. Simmer until sauce consistency. Serve with mashed & vegetable. Garnish with the tall sprigs of rosemary.