Surf and Turf

10 mins
Serves 2
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Directions

  1. 1Cut the lobster tail in half lengthwise and remove the meat.
  2. 2Cut the lobster tail in half lengthwise and remove the meat.
  3. 3Cut the lobster tail in half lengthwise and remove the meat.
  4. 4Make the sauce by sautéing shallots in butter until lightly browned.
  5. 5Make the sauce by sautéing shallots in butter until lightly browned.
  6. 6Make the sauce by sautéing shallots in butter until lightly browned.
  7. 7Add tarragon (or sage or thyme/rosemary), garlic, and wine to the sauce and cook until slightly reduced.
  8. 8Add tarragon (or sage or thyme/rosemary), garlic, and wine to the sauce and cook until slightly reduced.
  9. 9Add tarragon (or sage or thyme/rosemary), garlic, and wine to the sauce and cook until slightly reduced.
  10. 10Stir in blueberries and vinegar, and reduce the sauce further.
  11. 11Stir in blueberries and vinegar, and reduce the sauce further.
  12. 12Stir in blueberries and vinegar, and reduce the sauce further.
  13. 13Season the filet mignon with crushed black pepper and sear in clarified butter until browned.
  14. 14Season the filet mignon with crushed black pepper and sear in clarified butter until browned.
  15. 15Season the filet mignon with crushed black pepper and sear in clarified butter until browned.
  16. 16Cook in 450°F (230°C) oven for 5 minutes, depending on your preference.
  17. 17Cook in 450°F (230°C) oven for 5 minutes, depending on your preference.
  18. 18Cook in 450°F (230°C) oven for 5 minutes, depending on your preference.
  19. 19Poach the asparagus in boiling water for 3-4 minutes.
  20. 20Poach the asparagus in boiling water for 3-4 minutes.
  21. 21Poach the asparagus in boiling water for 3-4 minutes.
  22. 22Add beef stock to the sauce. Adjust seasoning and strain the sauce.
  23. 23Add beef stock to the sauce. Adjust seasoning and strain the sauce.
  24. 24Add beef stock to the sauce. Adjust seasoning and strain the sauce.
  25. 25Sauté lobster medallions in clarified butter and deglaze the pan with cognac.
  26. 26Sauté lobster medallions in clarified butter and deglaze the pan with cognac.
  27. 27Sauté lobster medallions in clarified butter and deglaze the pan with cognac.
  28. 28Plate the dish with the sauce at the bottom, the filet mignon on top of the sauce, followed by the lobster and asparagus.
  29. 29Plate the dish with the sauce at the bottom, the filet mignon on top of the sauce, followed by the lobster and asparagus.
  30. 30Plate the dish with the sauce at the bottom, the filet mignon on top of the sauce, followed by the lobster and asparagus.

Ingredients

  • 2 filet mignon
  • 2 filet mignon
  • 2 filet mignon
  • 1 lobster tail
  • 1 lobster tail
  • 1 lobster tail
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 cup shallots
  • 1 cup shallots
  • 1 cup shallots
  • 1 tbsp tarragon
  • 1 tbsp tarragon
  • 1 tbsp tarragon
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 cup wine
  • 1 cup wine
  • 1 cup wine
  • 1 cup beef stock
  • 1 cup beef stock
  • 1 cup beef stock
  • 1.5 cup blueberry
  • 1.5 cup blueberry
  • 1.5 cup blueberry
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp cognac
  • 1 tbsp cognac
  • 1 tbsp cognac
  • 1 bunch asparagus
  • 1 bunch asparagus
  • 1 bunch asparagus

Equipment

knifecutting boardtwo frying pansovenstrainertongswhisk