Restaurants›Oscar's Steakhouse›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by Oscar's Steakhouse
Time1h
Serves2

wagyu filet, clearwater lobster, truffle potato, perigord sauce (add truffle, $29 supplement)

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Ingredients

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Meat

Seafood

Potatoes

Sauce

Method

Preparation

1

Prepare the Truffle Potatoes

Peel and cut the truffle potatoes into quarters. Boil in salted water until tender, about 15 minutes. Drain and return to pot. Add butter, heavy cream, truffle oil, salt, and black pepper. Mash until smooth and creamy. Set aside.

2

Cook the Wagyu Filet

Preheat a skillet over high heat. Season the wagyu filet with salt and pepper. Sear the filet for 3-4 minutes on each side for medium-rare. Remove and let rest.

3

Prepare the Clearwater Lobster

Boil the lobster tails in salted water for 6-8 minutes until they are bright red and cooked through. Remove from water and let cool. Slice the lobster tails in half lengthwise.

Assembly

4

Plate the Dish

On a large plate, create a mound of truffle potatoes in the center. Lay the rested wagyu filet next to the potatoes. Place the lobster tail halves on the other side of the filet. Drizzle perigord sauce around the plate and optionally shave fresh truffle on top for added flavor.