From: Executive chef Michael LaMarca, Hyde Park Prime Steakhouses, headquartered in Twinsburg, Ohio.
Yield: 1 serving.
1 8-10 oz. filet mignon
2 large mushroom caps, cleaned and blanched
2 standard asparagus spears
2 oz. Bordelaise sauce, prepared
2 oz. Bearnaise sauce, prepared
2 oz. lobster tail meat
Season filet mignon with salt and p