some advice for a sauce

[amycooks]

I am a chef for a sorority and i have my big valentines dinner coming up. I have decided on filet mignon with lobster ravioli and asparagis. I just needed some good ideas for a sauce for the lobster ravioli. I dont think that a tomatoe sauce would go well. I was thinking along the lines of a garlic butter sauce. Also, does anyone have an opinion on the best way to prepare filet mignon (bake, grill, ect.???) thanks in advance!!!

[Chad Aaland]

I work banquets and for large parties, we just grill mark the filets then finish them in the oven.

For lobster ravioli I would go with a chive beurre blanc maybe?

[greenawalt87]

do a terrigon sauce with a hint of truffle oil

[Blueicus]

How about just a bisque-like lobster sauce? It would be a crime to not use the lobster in its entirety. Tarragon, as stated above is also a good idea, imo.

[chrose]

When it comes to items like Lobster and Crab which are delicate in nature I am a bit of a purist. I like the flavors of the seafood coming through. I know Ravioli's do best with a sauce so something without strong flavors are the way to go (this is my own personal taste. Yours may differ slightly or greatly) I would go with a light (in taste and texture) Alfredo or a Brown Butter or a plain Hollandaise.
Either way you can't go wrong. And with the filet virtually anything would be good. For ease of service and taste consider grilling the filets and topping with a couple of slices of a compound butter.

[oldschool1982]

Maybe try a nice saffron veloutee with some capers and chopped parsley thrown in for a contrast in flavor. Or even the same and instead of a veloutee use a buerre blanc.

Brown butter with sage may be a nice alternative as well.

JMHPO for heavens sake no cheese!

For the steak? Grilled or Pan-seared with a nice white truffle compound butter.

[amycooks]

yeah i normally would sear the steak for a nice crust and than bake them until done to hold the tenderness...i like all of these ideas so far...thanks everyone!!