Surf & Turf Recipe

Prepare the Beef Tenderloin

Season the beef tenderloin with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

Prepare the Lobster Tail

Preheat the grill. Cut the lobster tail in half lengthwise, brush with melted butter, garlic, and lemon juice.

Prepare the Polenta

In a pot, bring water to a boil. Gradually whisk in the polenta, stirring constantly until thickened. Stir in truffle oil, parmesan, salt, and pepper. Pour into a greased dish to set.

Make the Duxelle

In a skillet, melt butter and sauté shallots until translucent. Add mushrooms and thyme, cooking until all moisture evaporates. Set aside.

Prepare the Rapini

Blanch rapini in boiling salted water for about 2 minutes, then sauté with olive oil, salt, and red pepper flakes until tender.

Make Choron Sauce

Combine tomato puree and hollandaise sauce in a saucepan over low heat. Stir in lemon juice and keep warm.

Make Caramelized Onion Soubise

In a skillet, melt butter and cook onions over low heat until caramelized. Stir in heavy cream and salt, simmering for a few minutes.

Grill the Tenderloin

Preheat the grill to high heat. Cook the beef tenderloin for 4-5 minutes on each side for medium-rare. Let it rest.

Grill the Lobster Tail

Place the lobster tail on the grill, shell side down. Grill for about 5-7 minutes until the flesh is opaque.

Fry the Polenta Cake

Cut the set polenta into squares and pan-fry in olive oil until golden and crispy on both sides.