Jul 14 2026
Restaurants›Ella Dining Room & Bar›Surf And Turf* Recipe

Surf And Turf* Recipe

Inspired by Ella Dining Room & Bar
Time1h
Serves4

WOOD FIRED BEEF TENDERLOIN AND MAINE LOBSTER TAIL, POTATO PUREE, BEURRE ROUGE

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Ingredients

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Beef Tenderloin

Lobster Tail

Potato Puree

Beurre Rouge

Method

Beef Tenderloin Preparation

  1. 1

    Prepare the Beef

    Preheat your wood-fired grill to high heat. Season the beef tenderloin with olive oil, salt, black pepper, and rosemary. Sear on all sides until browned, then move to indirect heat and cook to desired doneness, about 20-25 minutes for medium rare.

Lobster Tail Preparation

  1. 2

    Prepare the Lobster

    In a small saucepan, melt butter and sauté minced garlic until fragrant. Add lemon juice and paprika. Split lobster tails in half lengthwise and brush with the garlic butter mixture. Grill for 8-10 minutes until lobster is opaque and cooked through.

Potato Puree Preparation

  1. 3

    Make the Potato Puree

    Peel and chop potatoes, then boil until tender, about 15 minutes. Drain and mash, then stir in heavy cream, butter, and salt until smooth and creamy.

Beurre Rouge Preparation

  1. 4

    Prepare the Beurre Rouge

    In a saucepan, combine red wine and minced shallots. Reduce over medium heat until thickened. Remove from heat and whisk in cold butter until emulsified. Season with salt.

Plating

  1. 5

    Serve

    On a plate, place a generous scoop of potato puree, add the sliced beef tenderloin, and top with the lobster tail. Drizzle with beurre rouge and serve immediately.

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