Surf And Turf Recipe

Surf and Turf Preparation

1. 1

   Prepare the Ingredients

   Gather all ingredients. Rinse the rice under cold water until the water runs clear. Cut the lobster tails lengthwise and remove any intestinal tract. Season filet mignon with salt, pepper, garlic powder, and paprika.

2. 2

   Cook the Rice

   In a medium-sized pot, add 1 cup of rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.

3. 3

   Prepare the Potatoes

   Peel and cube the Spanish potatoes. Boil them in salted water for about 15 minutes or until fork-tender. Drain and set aside.

4. 4

   Grill the Filet

   Preheat your grill or grill pan over medium-high heat. Cook the filet mignon for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for a few minutes before slicing.

5. 5

   Grill the Lobster

   Brush the lobster tails with olive oil and season with salt and pepper. Place them on the grill, shell side down, and grill for about 5-6 minutes. Flip and grill for an additional 2-3 minutes until the meat is opaque and firm.

6. 6

   Sauté the Mixed Vegetables

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until tender-crisp. Season with salt and pepper to taste.

7. 7

   Serve

   On a plate, serve the grilled filet mignon alongside the lobster tails, a generous scoop of Spanish potatoes, and sautéed mixed vegetables. Serve with the cooked rice.