# Surf and Turf

- Servings: 2 servings
- Total time: 10 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- knife
- cutting board
- two frying pans
- oven
- strainer
- tongs
- whisk

## Source

- Original video: https://www.tiktok.com/@jeanpierrechefs/video/7451614555353926942
- Recipe page: https://www.cliprecipe.com/recipe/f66c5a4d-8846-407f-a695-0f104829460b
- Extracted: 2025-01-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt