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Roasted Filet Mignon & Maine Lobster With Celery Root Puree and Two Truffle SaucesFrom chef and author Wolfgang Puck February 27, 2004 
Celebrity chef Wolfgang Puck created dishes fit for the stars for the 2004 Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job. Here are the recipes for the dishes he's serving the stars.Directions Make Celery Root Puree, Bordelaise Sauce, Truffle Sauce according to directions below. Cook Filet Mignon and Lobster. Spoon celery root puree onto four warm plates. Place one filet and one half lobster on top of each plate. Nap with each of the two sauces. Serve. Roasted Filet Mignon Ingredients Directions Preheat oven to 400 degrees F. Salt and pepper both sides of each filet. Over high heat, sear both sides in a frying pan. Remove from heat and place in oven for 7 minutes. Reserve. Maine Lobster Ingredients Directions Bring Court Bouillon mixture to a boil, then add live lobsters. Cover, and cook for 8 minutes. Remove lobsters from the water and cut each in half. Remove claw and tail meat. Toss in warm butter. Reserve. Yield: Serves 4 Court Bouillon Ingredients Directions Bring mixture to a boil for cooking lobster. Celery Root Puree Ingredients Directions Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes. Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed. Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991 Bordelaise Sauce Ingredients Directions Combine the olive oil, shallots, garlic, beef scraps and peppercorns in a medium saucepan over medium high heat, and caramelize until all the natural sugars are released. Add the thyme and sherry vinegar, and cook until it just about disappears. Add the red wine and port wine and reduce until the mixture takes on a syrupy consistency. Add the veal demi and chicken stock, and simmer until reduced to about 3/4 of the original volume. Remove from heat and whisk in the butter until it is totally emulsified into the sauce base. Add salt and pepper to taste. Reserve. Truffle Sauce Ingredients Directions Combine the truffle jus and peelings in a food processor or blender and puree until smooth. Reserve. Place shallots and white wine in a saucepan and cook over medium heat until reduced to about 2 tablespoons. Add chicken stock, and continue to cook until reduced to 3/4 of the volume. Add the cream, and continue to cook until reduced by half. Whisk in the truffle puree. Remove from heat and whisk in the butter. Add salt and pepper to taste. Recipes courtesy Wolfgang Puck, 2004
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