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Rated  by a cook on 2/20/2013
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Tempura Lobster & Filet Mignon Sandwich with Harvest Dijon Remoulade and Coun...

Tempura Lobster & Filet Mignon Sandwich with Harvest Dijon Remoulade and Country Dijon BBQ
 
Yield:
24 servings

Ingredients

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