Jul 14 2026
Restaurants›Rusty Pelican - Miami›Surf And Turf Recipe

Surf And Turf Recipe

Inspired by Rusty Pelican - Miami
Time1h
Serves2

Filet Mignon 8oz and Butter Poached Lobster, Goat Cheese, Peruvian Potatoes, Grilled Broccolini

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Ingredients

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Meats & Seafood

Dairy

Produce

Pantry

Method

Preparation of Potatoes

  1. 1

    Prepare the Potatoes

    Wash and peel the Peruvian potatoes. Cut them into evenly sized chunks, about 1 inch thick.

  2. 2

    Boil the Potatoes

    In a pot of salted boiling water, add the potato chunks and cook for about 15 minutes or until fork-tender. Drain and set aside.

Cooking Lobster

  1. 3

    Prepare the Lobster

    In a medium saucepan, melt the unsalted butter over low heat. Once melted, add the lobster tails, ensuring they are fully submerged.

  2. 4

    Poach the Lobster

    Cook the lobster in the butter for about 8-10 minutes or until the meat is opaque and cooked through. Remove from heat and keep warm.

Cooking Filet Mignon

  1. 5

    Season the Steak

    Rub the filet mignon with olive oil, salt, and black pepper on both sides.

  2. 6

    Cook the Steak

    In a skillet over medium-high heat, sear the filet for about 4-5 minutes on each side for medium-rare. Adjust cooking time based on your preferred doneness.

Grilling Broccolini

  1. 7

    Prepare the Broccolini

    Trim the ends of the broccolini and toss with olive oil, salt, and pepper.

  2. 8

    Grill the Broccolini

    On a grill or grill pan, cook the broccolini for about 4-5 minutes until tender and slightly charred.

Assembly

  1. 9

    Plate the Dish

    On a plate, arrange a portion of the boiled Peruvian potatoes, the grilled broccolini, and the filet mignon. Top the filet with a slice of goat cheese and serve the butter-poached lobster alongside.

  2. 10

    Garnish

    Sprinkle fresh herbs over the plated dish for added flavor and presentation.

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