Munchie Monday at Lobster Gram

It has been an awesome Monday here in the Lobster Gram office. It's been a day of cooking and taste testing for all of us here, and that always puts us in a great mood. I took plenty of pictures to share with everyone, so here they are. To give you a quick run down of what we ate, here is the list.

• 16 oz New York Strip Steaks (4)
• 10 oz Fillet Mignon Steaks(2)
• 10 oz Center Cut Bone In Pork Chops (2)
• 6 regular Maryland Style Crab cakes
• 6 Blue Crab Shells with Crab filling
• Chocolate Gift Box Cake (square)
• Chocolate Round Gift Cake (round)
• Red Velvet Cake with Cream Cheese Frosting
• Creme Brulee Cheesecake with raspberry swirl
  

Hope you enjoy! I know we sure did. Most of my coworkers are fighting off the food coma as I sit here typing this. It may be time to go start another pot of coffee for everyone.

Filet Mignon with Mustard Sauce

This is a fantastic fillet mignon recipe! Make sure when you cut the steak, you cut it with the grain of the meat.

Ingredients

• 1 6 oz fillet mignon
  
• 1/2 teaspoon olive oil
  
• 1 1/2 tablespoons Cognac
  
• 1/4 cup beef broth
  
• 1/4 cup water
  
• 2 tablespoons coarse-grained mustard
  
• 1 teaspoon unsalted butter

Directions
Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deg laze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.