Head of State"
Voo Doo Ménage et Trios
Join Claud and the gang as they reach new heights atop Rio’s Voodoo Steak and Lounge. This is one “Voo-doo Menage et Trois” you’ll want to be part of.
Special thanks to Voodoo Steak & Lounge.
Ingredients for Voo Doo Ménage et Trios
- 4-6oz filet of beef
- 4-2 inch bone with marrow
- 4-6 oz or 4 half of lobster
- 8 each tiger prawns size u-15
- 4 each jumbo green asparagus
- 4 each baby carrots
- 1 lb Yukon gold potato
1/4 gallon veal stock
- 1/4 gallon of burgundy wine
- 1/4 gallon lobster stock
- 1 spoon tomato paste
- 1 cup olive oil
- 1 lb butter
- 1/2 gallon heavy cream
- 2 pounds of mirepoix celery, onions, & carrots chopped finely
- Salt, white pepper & black pepper
- 4 cloves of garlic
- 2 each shallots
- Fresh herbs: thyme, parsley, basil, tarragon
- Sea salt
Marinade for use on beef, shrimp, and lobster: Finely chop all the fresh herbs, garlic and shallots. Combine in a small bowl and marinate the filet of beef at least 4 hours before cooking. Keep beef in refrigerator until ready to cook. Use marinade on shrimp and lobster just prior to cooking.
Beef: Remove marinated filet of beef and bone marrow from refrigerator, season to taste with salt & pepper and in a nice hot pan sear on both sides and finish cooking in a 350 degree oven for about 6 minutes or to medium rare. Let rest about 5 minutes before serving.
Lobster: Poach 2 whole lobsters in boiling water for 6 minutes. Remove from water and remove claws. Shock the lobster tail and body in ice water. While claws are still warm crack and remove meat. Note: Removal of the claw meat is easier and there is less tearing while meat is still warm. When cold remove tail from body and split in half, sprinkle with marinade & season with salt and white pepper. Place lobster tail on a pie pan and add chunks of butter and bake to perfection. Time will depend of the size of your whole lobsters—do not over bake.
Shrimp: Marinate all the shrimp and season with salt and white pepper. Place in a nice hot sauté pan and cook till translucent. Add chunks of butter and toss shrimp till butter has melted.
Potato puree: Add cold water to the Yukon gold potatoes and boil until soft. Drain all the water, add ½ pound butter, 1 cup of heavy cream, and salt & pepper to taste. Wisk smashed the potatoes until creamy and smooth.
Asparagus & carrots: Have a pot of boiling water and add plenty of salt. Quickly blanch your vegetables for about 3 minutes for the asparagus and 5 minute for the carrots, remove from the water and quickly chill in ice water drain. In a hot skillet, sauté vegetables with butter and the remaining fresh herb marinade season to taste.
Lobster Nage: Using 1 pound mirepoix, slightly roast vegetables and reduce the lobster stock and heavy cream by half and combine with tomato paste and little bit of butter. Keep stirring as you are reducing until consistency is smooth.
Demi glaze: Caramelize the remaining 1 pound mirepoix and the wine and cook until the alcohol evaporates. Then add the veal stock and continue reducing until the consistency is as desired. To finish, add chunks of butter and whisk in.
To assemble: Scoop about 3 ounces of potato puree onto the plate and then place fillet, lobster and shrimp on top of potato puree. Add carrots and asparagus and drizzle the respective sauces on top of each meat: Demi glaze for beef and Lobster Nage for shrimp & lobster. Sprinkle sea salt on the dish before serving. Bon appetite!