Surf And Turf Recipe
Slow Roasted Tenderloin of Angus Beef and Hudson Valley Foie Gras, Lobster Agrodolce Sauce, Young Onions, Ginger and Shiitake Mushrooms
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Roasting the Beef Tenderloin
Preheat your oven to 275°F (135°C). Season the Angus beef tenderloin generously with salt and black pepper. Place it in a roasting pan and roast for about 1.5 to 2 hours, or until it reaches your desired level of doneness (135°F for medium-rare). Let it rest for 15 minutes before slicing.
- 2
Preparing the Lobster Agrodolce Sauce
In a saucepan, heat olive oil over medium heat. Add chopped young onions and ginger, and cook until softened. Add shiitake mushrooms and sauté until golden. Pour in the red wine vinegar and bring to a simmer. Stir in honey and let the sauce reduce until slightly thickened. Add cooked lobster meat (chopped) and mix well.
- 3
Cooking the Foie Gras
In a separate skillet, sear the Hudson Valley foie gras over medium-high heat for about 1-2 minutes on each side until golden brown. Remove and set aside.
- 4
Plating the Dish
Slice the rested beef tenderloin and arrange on a plate. Top with sautéed foie gras and drizzle with lobster agrodolce sauce. Serve immediately with a side of your choice.
