Chef’s Surf & Turf Recipe

Inspired by E B Strong's

Time1h

Serves2

Petit Choice Filet, Garlic Mashed Potato, Lobster Tail, Creamed Spinach, Bernaise

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Ingredients

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Meat

2 pieces Petit Choice Filet

Seafood

2 pieces Lobster Tail

Vegetables

4 cloves Garlic

2 cups Potatoes

4 cups Spinach

Dairy

1 stick Butter

1/2 cups Heavy cream

Condiments

1 cup béarnaise sauce

Seasonings

to taste Celtic sea salt

to taste black pepper

2 tbs olive oil

Method

Preparation

Prepare the Garlic Mashed Potatoes

Peel and chop the potatoes into quarters. Boil them in salted water until tender, about 15 minutes. Drain and return to the pot. Add minced garlic, butter, and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Sear the Petit Choice Filet

Season the filet with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the filet for 4-5 minutes on each side for medium-rare. Remove from pan and let rest.

Cook the Lobster Tail

Preheat the oven to 375°F (190°C). Cut the lobster tails down the middle and place them on a baking sheet. Brush with melted butter and sprinkle with salt. Bake for 12-15 minutes until the meat is opaque.

Prepare the Creamed Spinach

In a saucepan, melt butter over medium heat. Add spinach and cook until wilted. Stir in heavy cream and cook until thickened. Season with salt and pepper.

Assembly

Plate the Dish

On each plate, place a serving of garlic mashed potatoes, the seared filet, and the baked lobster tail. Add a generous portion of creamed spinach on the side. Drizzle Béarnaise sauce over the filet and serve immediately.