Mattison's Forty-One first introduced The Bertha Palmer Special to celebrate the city matriarch's 100th birthday, but the dish has since become a signature entree. Now you can attempt this dish at home, combining  such Palmer interests as her love of seafood from the Gulf, steak to honor her cattle-raising and citrus flavor to denote her groves.

The Bertha Palmer Special

Ingredients: 4 filet mignon, 6 ounces each; 2 Tbsp vegetable oil; meat from 2 lobster tails; 1 cup clarifed butter; 12 asparagus stalks; 6 cups water; 3 Tbsp olive oil; 4 Tbsp Demi-Glace; Truffled Mashed Potatoes; salt and pepper to taste

Season each filet on both sides with salt and pepper. Sear in oil on one side for 5 to 6 minutes. Turn over and place on a tray in a 350-degree oven and cook to desired temperature (6 to 8 minutes for medium-rare). 

Rough chop the lobster meat. Slowly poach in the butter in a saucepan over low heat, being careful not to overcook.

Trim the asparagus stalks. Bring the water to a simmer, add the asparagus and cook for 3 to 4 minutes until tender.Drain, toss with olive oil and season to taste. Place each filet on a plate over Demi-Glace and asparagus then top with lobster meat. Drizzle with Citrus Hollandaise.

Hollandaise ingredients: 4 egg yolks; 1 Tbsp freshly squeezed lemon juice; 1 cup melted unsalted butter; 2 to 3 drops Tabasco sauce; ½ tsp lemon zest; pinch of salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a double boiler with barely simmering water and continue to whisk rapidly. Be careful that the eggs do not get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce has thickened and doubled in volume. Remove from heat, add the Tabasco, lemon zest and salt. Cover and leave at room temperature until ready to use.

Demi-Glace ingredients: 1 shallot, sliced; 2 smashed garlic cloves; 1 fresh thyme sprig; 1 fresh rosemary sprig; 1 cup port wine; 2 quarts Veal Stock

Add all ingredients to a large sauce pan except the veal stock. Bring to a simmer and reduce by half. Add veal stock and reduce to a smooth sauce consistency.