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Braveheart Filet Topped With Lobster Beurre Blanc

Create a new fan favorite recipe with this mouthwatering Braveheart Center Cut Filet and delicious lobster combination.


  • 1 8 oz Braveheart® Black Angus Beef Fillet(s), center cut
  • 1/2 cup Bay Winds® Lobster, claw and knuckle meat
  • 1 tbsp Peak Fresh Produce® Garlic, minced
  • 1 shallot(s), minced
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
  • 1/2 cup Piancone® cooking Chablis wine
  • 1/2 cup Nature's Best Dairy® Cream, Heavy
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted, diced
  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground


  1. Remove filet from refrigeration rub with 1 tbsp of Piancone olive oil and season with ½ of the Delectable sea salt ang ground black pepper. Cook filet on pre heated grill until desired internal degree of doneness. For medium rare you would want an internal temperature of 140 – 145 degrees.
  2. Heat a sauté pan over medium high heat and add the other tablespoon of Piancone olive oil. Now add Peak green onion, garlic, and shallot to the pan. Season with remaining Delectable sea salt and ground black pepper. Cook for 1-2 minutes.
  3. Pour white wine into the pan and allow to reduce by half. Pour Natures Best heavy cream into pan and allow to reduce by half.
  4. Reduce heat to low and in small amounts whisk in Natures Best unsalted butter.
  5. Add Bay Winds lobster claw and knuckle meat to sauce then top the Braveheart filet and serve.