Surf & Turf Recipe
8 oz filet mignon and lobster tail, mashed potatoes, asparagus, hollandaise sauce and red wine demi-glace
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Ingredients
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Main Ingredients
Sides
Sauces
Method
Preparing the Steak and Lobster
- 1
Season the Filet Mignon
Season the 8 oz filet mignon with salt and black pepper on both sides. Let it sit at room temperature for 30 minutes before cooking.
- 2
Prepare the Lobster
Using kitchen shears, cut the top of the lobster tail shell lengthwise. Gently pull the meat out and place it on top of the shell. Season with salt and pepper.
- 3
Cook the Steak
Heat a skillet over medium-high heat. Add 1 tablespoon of butter. Once melted, add the filet mignon. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- 4
Cook the Lobster
In the same skillet, after removing the filet, add the lobster tail meat side down. Cook for 4-5 minutes until the meat is opaque and cooked through.
Making the Mashed Potatoes
- 5
- 6
Cooking the Asparagus
- 7
Prepare the Asparagus
Trim the woody ends off the asparagus. Steam or blanch in boiling water for 3-5 minutes until bright green and tender.
- 8
Season the Asparagus
Toss the cooked asparagus with salt and a drizzle of olive oil.
Making the Sauces
- 9
Prepare the Red Wine Demi-Glace
In the same skillet used for the steak, add 1 tablespoon of butter and the shallots. Sauté until translucent. Add the red wine and beef stock. Reduce until thickened, about 10-15 minutes.
- 10
