Surf & Turf Recipe
8oz CAD tenderloin, grilled lobster tail, crispy polenta truffle cake, duxelle, Rapini, choron, caramelized onion soubise
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Ingredients
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Beef Tenderloin
Lobster Tail
Crispy Polenta Truffle Cake
Duxelle
Rapini
Choron Sauce
Caramelized Onion Soubise
Method
Preparation
- 1
Prepare the Beef Tenderloin
Season the beef tenderloin with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.
- 2
- 3
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.
- 4
- 5
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.
- 6
Make Choron Sauce
Combine tomato puree and hollandaise sauce in a saucepan over low heat. Stir in lemon juice and keep warm.
- 7
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.
Cooking
- 8
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.
- 9
- 10