Grand Idea

Does anyone have a food processor? So I was walking to class and thinking about the finally of “Top Chef” when I had an idea. The finally showcased some very impressive dishes, and a few duds, but as always it provided some valuable inspiration. Two things that stood out were the use of caviar by both contestants (who doesn’t like caviar?) and Ilan’s use of a lobster sauce (nothing says decadence like cooking down lobsters to use as a sauce). So what I thought of was an oyster and caviar sauce over fillet mignon. I am not exactly sure of the means to my end, but the end is very clear in my head.

Plan of approach:

Chop the oysters very finely and soak in a brute champagne and fennel. Boil mixture to cook down into a sauce (adding water if needed). Reduce heat and add extra brute champagne and truffle oil. Simmer. Add caviar and heat evenly. Dribble over a rare fillet mignon.

If my theory is correct the properties of the dish should balance out. The acid of the champagne should pair well with the saltiness of the oysters and caviar. And the fats of the fillet mignon should help counter the dryness and acid of the sauce.

Any suggestions would be greatly welcomed.