Tempura Lobster & Filet Mignon Sandwich with Harvest Dijon Remoulade and Coun...

Yield:

24 servings

Ingredients

Ingredients	Weights	Measures
Harvest Dijon Remoulade
KRAFT MAYO Real Mayonnaise	12 oz. 2 oz.	1-1/2 cups 1/4 cup
shallots, minced	1-1/2 oz. -	6 Tbsp. 1 Tbsp.
sweet pickle relish	1-1/2 oz. 3/4 oz.	6 Tbsp. 1 Tbsp.
lemon juice	2-1/2 fl oz -	6 Tbsp. 1 Tbsp.
GREY POUPON Classic Dijon Mustard	1-1/2 oz. -	3 Tbsp. 1/2 Tbsp.
GREY POUPON Country Dijon Mustard	1-1/2 oz. -	3 Tbsp. 1/2 Tbsp.
capers, minced	1/2 oz. -	3 Tbsp. 1/2 Tbsp.
fresh chives, minced	- -	1-1/2 Tbsp. 3/4 tsp.
kosher salt	- -	1-1/2 tsp. 1/4 tsp.
ground black pepper	- -	1/2 tsp. few dashes
Country Dijon Barbecue Sauce
KRAFT Honey Barbecue Sauce	1 lb. + 2 oz. 3 oz.	1-1/2 cups 1/4 cup
GREY POUPON Country Dijon Mustard	2 oz. -	1/4 cup 2 tsp.
Filet Mignon
barrel-cut beef filet mignon steaks (10 oz.)	7 lb. + 8 oz. 1 lb. + 4 oz.	12 each 2 each
salt and ground black pepper	- -	to taste to taste
olive oil	9 fl oz 1-1/2 fl oz	1 cup + 2 Tbsp. 3 Tbsp.
Tempura Lobster
tempura batter mix	3 lb. 8 oz.	2 qt. 1-1/3 cup
lobster tails (8 oz.), shells removed	6 lb. 1 lb.	12 each 2 each
brioche sandwich rolls, toasted	- -	2 doz. 4 each
large tomatoes, each cut into 8 thin slices	3 lb. 8 oz.	6 each 1 each
Boston lettuce leaves	2 lb. 5-1/2 oz.	48 each 8 each

Directions

HARVEST Dijon Remoulade: Mix ingredients until well blended. Refrigerate until ready to use.

COUNTRY Dijon Barbecue Sauce: Mix ingredients until well blended. Refrigerate until ready to use.

FILET Mignon: Season steaks with salt and pepper. Sear steaks, in batches, in hot oil in skillet 2 to 3 min. on each side. Place in sheet pan. Brush each steak with 1/4 cup Country Dijon Barbecue Sauce.

BAKE 350ºF-convection oven 8 to 12 min. to medium (160ºF), or desired doneness. Let stand several minutes. Cut each steak into 8 slices.

TEMPURA Lobster: Prepare tempura batter as directed on package.

CUT each lobster tail crosswise into 8 slices; dip in batter, then cook in 350ºF-deep fryer 2 min. or until golden brown. Drain on paper towels.

FOR each serving: Spread 1 Tbsp. Country Dijon Barbecue Sauce onto bottom half of 1 roll; cover with 4 slices each Filet Mignon and Tempura Lobster, 2 tomato slices, 2 lettuce leaves, 2 Tbsp. Harvest Dijon Remoulade and top of roll.

Kraft Kitchens Tips

Substitute

Prepare using challah sandwich rolls.

K:58594v01:118655

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