Restaurants›The Cork Tucson›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by The Cork Tucson
Time40m
Serves2

Angus filet with demi glaze + 6 oz. lobster tail with drawn butter

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Lobster Tail

Preheat the oven to 350°F (175°C). Using kitchen shears, cut the top of the lobster shell lengthwise. Gently pull the lobster meat out and lay it on top of the shell. Brush with melted butter and sprinkle with salt and pepper.

2

Cook the Lobster

Place the lobster tails on a baking sheet and bake in the oven for 12-15 minutes or until the meat is opaque and cooked through. Baste with drawn butter halfway through cooking.

3

Prepare the Angus Filet

While the lobster is cooking, heat olive oil in a skillet over medium-high heat. Season the Angus filet with salt and black pepper on both sides.

4

Sear the Filet

Add the filet to the skillet and sear for 3-4 minutes on each side for medium-rare, or until desired doneness. Add minced garlic during the last minute of cooking for extra flavor.

5

Make the Demi-Glaze

Remove the filet from the skillet and let it rest. In the same skillet, add the beef demi-glace and simmer until slightly thickened, scraping any bits from the bottom of the pan.

6

Serve

Slice the filet and serve with the lobster tail, drizzled with the demi-glaze and extra drawn butter on the side.