Truffle-Glazed Wagyu A5 Filet with Butter-Poached Maine Lobster & Bone Marrow Emulsion

Ingredients

• •8 oz Wagyu A5 Beef Tenderloin center-cut
• •2 fresh Maine Lobster tails shelled
• •4 oz Beef Bone Marrow canoe-cut
• •1 cup Grass-fed Unsalted Butter
• •1 small Fresh Black Winter Truffle
• •1/2 cup Highly Reduced Beef Bone Broth
• •2 cloves Garlic crushed
• •1 sprig Fresh Thyme
• •1 sprig Fresh Rosemary
• •1 teaspoon Maldon Sea Salt
• •1/2 teaspoon Freshly Cracked Black Pepper
• •1/4 cup Organic Micro-greens
• •1 oz Aged 24-month Parmesan Cheese shards

Instructions

1. 1Preheat oven to 400F and roast the bone marrow for 15 minutes until softened then scoop the marrow into a blender and pulse with 2 tablespoons of warm butter and a tablespoon of bone broth until a cloud-like emulsion forms.
2. 2In a small saucepan over medium heat reduce the remaining bone broth by half then whisk in 1 tablespoon of butter and half of the shaved black truffle to create a thick glossy glaze.
3. 3Prepare a Beurre Monte by whisking 1 tablespoon of water with the remaining cold butter cubes one at a time over low heat keeping the temperature around 145F.
4. 4Submerge the lobster tails in the Beurre Monte and poach gently for 6 to 8 minutes until the internal temperature reaches 140F then set aside.
5. 5Season the Wagyu filet lightly with salt and pepper and sear in a dry cast-iron skillet over high heat for 2 minutes per side utilizing the beefs natural rendered fat for a perfect crust.
6. 6Allow the Wagyu to rest for 5 minutes then brush the exterior generously with the black truffle glaze.
7. 7Plate by spooning a generous circle of the bone marrow emulsion in the center of the dish and placing the Wagyu filet directly on top.
8. 8Carefully set the poached lobster tail atop the filet and drizzle with any remaining truffle glaze.
9. 9Finish the dish with fresh micro-greens shards of aged parmesan and the remaining shaved truffle.