Surf & Turf Recipe

Make reduction

In a small saucepan combine white wine vinegar, dry white wine, minced shallot and 1 tablespoon chopped tarragon. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (concentrated, 3–5 minutes). Strain into a heatproof bowl and let cool slightly.

Prepare egg yolks

Whisk the 3 egg yolks together with the warm reduction in a heatproof bowl. Place the bowl over a barely simmering saucepan of water (double boiler), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens and becomes pale and ribbon-like (about 3–5 minutes).

Incorporate butter

Slowly drizzle the warm clarified butter into the yolk mixture while whisking vigorously, starting drop by drop and increasing to a thin steady stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is thick and glossy.

Finish sauce

Remove from heat. Stir in remaining 1 tablespoon chopped tarragon, salt, white pepper and optional 1/2 tsp lemon juice to taste. Keep warm over very low heat or in a thermos; do not overheat or sauce will split. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Prep lobster tail

If using frozen, thaw fully in refrigerator. Using kitchen shears, cut down the top (shell side) of the lobster tail and gently lift the meat out, keeping the tail meat attached at the base. Rest the meat on top of the shell (butterfly). Pat dry and season lightly with sea salt and a squeeze of lemon juice.

Cook lobster

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high heat. Brush lobster meat with 1 tablespoon melted butter. If using oven, place lobster tails on a baking sheet and roast for 8–10 minutes until opaque and just cooked through (internal temp ~140–145°F / 60–63°C). If using skillet, sear shell-side down for 2–3 minutes then reduce heat and baste until cooked through, about 4–6 minutes total. Avoid overcooking.

Finish

When cooked, baste with remaining melted butter and keep warm until serving.

Bring steak to temperature and season

Remove the 6 oz sirloin from refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.

Sear steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place steak in skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter; tilt pan and spoon melted butter over the steak (baste) for another 2–3 minutes for medium-rare (adjust time for desired doneness). Use an instant-read thermometer: 125–128°F (52–53°C) for rare, 130–135°F (54–57°C) for medium-rare.

Rest steak

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute before slicing.

Prep asparagus

Trim woody ends from 8 asparagus spears (snap or cut). Pat dry.

Cook asparagus

Preheat a skillet or grill pan over medium-high heat. Toss asparagus with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Cook in a single layer, turning occasionally, until tender-crisp and lightly charred, about 6–8 minutes (less time for thin spears). Alternatively, roast at 425°F (220°C) for 8–10 minutes.

Finish

Remove from heat and keep warm. Optional: squeeze a little lemon over asparagus before serving.

Slice the rested sirloin against the grain into 1/4-inch slices (or serve whole). Place steak on plate alongside the lobster tail and asparagus spears.

Spoon 2–3 tablespoons of warm Béarnaise sauce over the steak (or serve sauce in a small warm ramekin alongside). Garnish with a few fresh tarragon leaves and a lemon wedge. Serve immediately while steak and lobster are warm.