Sally Sibthorpe
Shelby Township, MI

Ingredients:
2 small frozen lobster tails (4-6 ounces each), thawed
1 cup water
2/3 cup dry white wine
1 rib celery, quartered
3 tablespoons butter
1 shallot, minced
1/4 teaspoon minced garlic
3 tablespoons flour
1 teaspoon salt
2/3 cup whipping cream, at room temperature
2 steaks, cooked to your preference

Directions:
Rinse lobster tails.  In a medium sized saucepan,
combine water, wine, and celery.  Bring to a boil,
then add the lobster tails.  Turn heat down to low,
and simmer for 8 minutes.  Remove lobsters with a slotted
spoon, and rinse in cool water (reserve the poaching liquid). 
Remove lobster meat from shells, and cut into bite-sized chunks. 

In skillet, melt butter over medium heat.  Add shallot and
garlic, and saute until softened, about 3 minutes.  Sprinkle
mixture with flour and saute for 3 minutes more.  Strain the
poaching liquid, and whisk it into the skillet mixture.  Stir
until slightly thickened.  Add salt and whipping cream to sauce,
then stir in lobster.  Spoon sauce over steaks, and serve.

Ingredients:

1/2 c white cooking wine
1/4 c red wine vinegar
1 c apple jelly
1/2 c thinly sliced green onions
1/4 tsp smoked sweet paprika
1 tsp minced garlic
1 tsp seasoned salt
1/2 tsp crushed red pepper

Directions:  Stir together all ingredients in medium microwave-safe bowl.  Microwave on high for 2-3 minutes
until jelly is melted, stirring after each minute. Serve over ribeye steaks

Alex Shapiro
Chicago, IL

Filet Mignon with Blueberry Port Sauce

Ingredients:
2 slices bacon
2 tablespoons minced shallots
2 tablespoons unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced tarragon, plus extra for garnish
4 (6 ounce) filet mignons

Directions:
In a 10-inch skillet, cook bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain.  Pour off excess fat from skillet.  Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat.  Cook shallots in butter stirring until softened.  Add dried blueberries, port and beef stock.  Simmer over medium-low heat until liquid is reduced by half (about 4 minutes).  Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter.  Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon.  Keep sauce warm.

Cook filet mignon to medium rare.  Place each filet on a plate and spoon over the top.  Garnish with tarragon.  Serves 4.