Surf & Turf Recipe
Plancha seared filet mignon, jumbo lump crabcake, preserved lemon emulsion, watermelon radish & mirliton ribbons, pistachios, horseradish crema
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Ingredients
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Surf & Turf Components
Method
Preparation of Crab Cake
- 1
Prepare the Crab Cake Mixture
In a mixing bowl, combine the jumbo lump crab meat, panko breadcrumbs, egg, mayonnaise, Dijon mustard, and Old Bay seasoning. Gently fold the ingredients together, being careful not to break up the crab meat too much. Season with salt and pepper to taste.
- 2
Form the Crab Cakes
Divide the mixture into equal portions and shape them into round cakes, about 1 inch thick. Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them firm up.
Cooking the Filet Mignon
- 3
Sear the Filet Mignon
Heat a cast iron skillet over high heat. Season the filet mignon with salt and pepper on both sides. Add olive oil to the skillet, then place the steaks in the pan. Sear for 3-4 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from heat and let rest for 5 minutes.
Cooking the Crab Cakes
- 4
Preparing the Garnishes
- 5
Prepare the Ribbons
Using a vegetable peeler or mandoline, create thin ribbons from the watermelon radish and mirliton. Set aside.
- 6
Make the Horseradish Crema
In a small bowl, mix the crème fraîche with horseradish. Adjust seasoning with salt and pepper to taste.
Plating the Dish
- 7
Assemble the Surf & Turf
On a serving plate, place the seared filet mignon alongside the crab cake. Artfully arrange the watermelon radish and mirliton ribbons around the proteins. Drizzle with preserved lemon emulsion and sprinkle chopped pistachios over the top. Serve with horseradish crema on the side.
