Instructions

1. 1 Butterfly the filet to create a flat piece of meat that can be stuffed, rolled and tied.
2. 2 Keep refrigerated.
3. 3 Heat a sauté pan and add olive oil.
4. 4 When hot add shallots and sauté until transparent.
5. 5 Add garlic and sauté until golden then add fresh mushrooms.
6. 6 Sauté until mushrooms give off moisture then add red wine and reduce until mixture is dry.
7. 7 Add fresh herbs and refrigerate.
8. 8 Remove lobster tails from shell and assemble stuffed Chateaubriand.
9. 9 Place butterflied center cut filet on a parchment lined sheet pan and season with salt and pepper.
10. 10 Roll from right to left, lobster should be in the middle and tie with twine.
11. 11 To cook, season with salt and pepper and sear in a hot pan on all sides.
12. 12 Roast in a 275°F oven until internal temperature reaches desired temperature.
13. 13 Let rest 5-10 minutes then slice and serve on Bourbon Peppercorn Demi-Glace Sauce.
14. 14 Bourbon Peppercorn Demi Glace Sauce:
15. 15 To prepare sauce, heat clarified butter in a sauce pan and add shallots then sauté until transparent.
16. 16 Add garlic and sauté until golden.
17. 17 Remove sauce pan from heat and add bourbon and whole peppercorns, reduce bourbon by half the volume and add prepared RC Gluten-Free Demi-Glace Sauce Mix.
18. 18 Simmer sauce for 15-20 minutes, strain and reserve until serving.
19. 19 Whisk in cold butter and serve immediately.