Surf ‘n’ Turf
Chef Jason
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Servings
1-2
Prep Time
45 minutes
Cook Time
30 minutes
Hey seafood and steak lovers, Chef Jason here! Treat yourself to the ultimate indulgence with Surf N Turf We'll grill tender steak to perfection and pair it with succulent shrimp, both seasoned and cooked just right. Serve with a side of garlic butter sauce for dipping, creating a symphony of flavors that will satisfy every surf and turf craving. Perfect for a special dinner or celebratory feast!🦐🥩.
Ingredients
-
1 Maine lobster tail
- 4 tablespoons unsalted butter
-
1 packet S&P Seasoning
- 2 cloves garlic
- 2 tablespoons madeira or whiskey
- 1 jar Truffle Jus
- 1 bunch chives
- ½ tablespoon cracked Kampot black peppercorns
- 2 beef tenderloins, about 7 ounces each
- 2 tablespoons canola oil
- 3 sprigs thyme
- 1 jar Truffle Carpaccio
-
4 teaspoons Dijon mustard
- 4 teaspoons Worcestershire sauce
- ⅓ cup cream
- Cutting board
- Knife
- Sheet tray
- Small sauce pot with a lid
- Lighter
- Aluminum foil
- Large saute pan
- 2 large plates
- Tongs
- Large metal spoon
- Paper towel
- Whisk
Sauce Diane Base
MISE EN PLACE 🔪
Directions
PREP 🥒
Remove the tenderloins and lobster tail from their packaging and place them on a paper towel lined plate to temper.
Split the lobster tail in half through its shell. Line the sheet tray with aluminum foil folded to hold the lobster tails in place. Top with pads of butter, season with S&P Seasoning and set aside.
- Smash 1 garlic clove and place it in a small sauce pot, along with the 2 tablespoons madeira or whiskey.
- Heat the pan over high heat and use a lighter to flambé! Be careful with this one!!
When the pan is au sec, whisk in the Sauce Diane base and Truffle Jus and bring to a boil. Season with S&P Seasoning and cover with a lid. Turn off the heat, leaving the pan on the burner.
- Slice the chives.
- Spread the peppercorns onto a plate.
HOW TO COOK 🍳
Season the tenderloins on all sides with S&P Seasoning.
- Press the steaks in the peppercorns on one side only to create a peppercorn crust.
- Heat a large saute pan over high heat. Turn your broiler to high heat.
- Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down.
- While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 3 minutes for medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
- Just before the steak is finished, turn the heat to medium-low and add the remaining 2 tablespoons of butter to the pan. Smash the remaining garlic clove and add it to the pan, along with the thyme. Use a metal spoon to baste the steak for about one minute, then flip and baste the other side.
- Remove the steak from the pan and set aside on your cutting board, topped with garlic and thyme, to rest.
- Meanwhile, transfer the lobster tails to your oven to broil until cooked through, about 3-5 minutes.
Stir the sliced chives into your flambéed Sauce Diane. Season with S&P Seasoning.
- Plate the tenderloins two serving plates, topped with the halved lobster tails. Spoon on the sauce, garnish with a few slices of Truffle Carpaccio. Enjoy!!