Surf and Turf

10 Jan 2019

Time: ★★★☆☆

Cooking Level: ★★★☆☆

 

 INGREDIENTS

  • 2x 250g of Filet Mignon, tenderloin

  • 2pcs Australian lobster tails

  • 1tsp Dijon mustard

  • Salt and pepper

  • 1pc Large organic brown onions, finely chopped

  • 1pc Organic carrot, finely chopped

  • 1ltr Organic beef stock

  • 200ml Cooking red wine

  • 1tsp Corn starch

  • 1ltr Rice bran oil

  • 50g Organic, salted butter

 
DIRECTIONS
  1. Prepare your filet mignons and let them sit on room temperature for 30 minutes

  2. In the meantime, boil your lobster tails for 2 minutes in salted water

  3. Remove from pot and cool down in ice water. Set aside for cool down

  4. Season your steaks with salt and pepper and slightly brush them with Dijon Mustard

  5. Heat oil in a pan and fry your steaks 2 minutes on each side until golden brown. Remove from pan and set aside

  6. In the same pan put your onions and carrot and fry until translucent

  7. Pour in the red wine and let reduce to half. Add your beef stock and let it simmer on the stove

  8. Place your steaks on a baking tray and roast in a pre- heated 180 °C oven for around 8 minutes

  9. Crack your lobster tails and clean them thoroughly

  10. Melt half of the butter in a pan and place your lobster tail inside. Gently heat your lobster tail, continuously pasting with butter. Set aside in the pan to keep it hot

  11. Remove your steak from oven. Melt butter in a pan and fry your steak for another 1 to 2 minutes, continuously pasting with butter. Set aside and leave to rest for 10 minutes

  12. Now your sauce should have reduced down and become nice and shiny. Add some cold butter cubes to the sauce and thicken with corn starch if needed

  13. Now assemble your dish on the plate

 

SOUTH STREAM TIPS

Served with some buttered green asparagus and truffle mash potatoes it will blow your diners away. A good Bottle of Barolo or Merlot will round this up perfectly.

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