Jul 14 2026
Restaurants›Max's Oyster Bar›Surf 'n Turf Recipe

Surf 'n Turf Recipe

Inspired by Max's Oyster Bar
Time1h 30m
Serves2

Filet Mignon | Baked Stuffed ½ Lobster | Truffle Whipped Potato Purée | Haricots Verts | Sauce Béarnaise

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Ingredients

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Filet Mignon

Baked Stuffed Lobster

Truffle Whipped Potato Purée

Haricots Verts

Sauce Béarnaise

Method

Filet Mignon

  1. 1

    Prepare the Steaks

    Season the filet mignon steaks with salt and black pepper on both sides.

  2. 2

    Cook the Steaks

    Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Baked Stuffed Lobster

  1. 3

    Prepare the Lobsters

    Preheat the oven to 375°F (190°C). Cut the lobster tails in half lengthwise and remove the meat.

  2. 4

    Make the Filling

    In a skillet, melt butter and sauté garlic until fragrant. Add breadcrumbs, Parmesan cheese, parsley, and lemon juice. Mix well.

  3. 5

    Stuff the Lobsters

    Stuff the lobster halves with the filling mixture and place in a baking dish.

  4. 6

    Bake the Lobsters

    Bake in the preheated oven for 15-20 minutes until the filling is golden.

Truffle Whipped Potato Purée

  1. 7

    Cook the Potatoes

    Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and return to pot.

  2. 8

    Whip the Potatoes

    Add heavy cream, truffle oil, butter, and salt to the potatoes. Use a potato masher or mixer to whip until smooth and creamy.

Haricots Verts

  1. 9

    Prepare the Beans

    Trim the ends of the haricots verts and rinse under cold water.

  2. 10

    Sauté the Beans

    In a pan, heat olive oil over medium heat, add the haricots verts, and sauté for 5-7 minutes until tender-crisp. Season with salt.

Sauce Béarnaise

  1. 11

    Make the Reduction

    In a small saucepan, combine shallots, white wine vinegar, and dried tarragon. Simmer until reduced by half.

  2. 12

    Prepare the Sauce

    In a bowl, whisk the egg yolks and the reduction until pale. Gradually add melted butter while whisking continuously until thickened.

  3. 13

    Season the Sauce

    Season with salt, black pepper, and fold in fresh tarragon before serving.

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