Surf and Turf Recipe
Surf and turf is a traditional American dish of perfectly cooked beef with a full-flavored lobster tail and an unbelievable sauce.
Ingredients
For the Sauce:
- 4 strips julienne regular cut bacon
- 2 tablespoons olive oil
- 1 cup cleaned and thinly sliced baby bella mushrooms
- 1 cup cleaned and torn oyster mushrooms
- 1 cup peeled pearl onions
- 2 finely minced garlic cloves
- 1/4 cup dry white wine
- 2 cups heavy whipping cream
- 2 teaspoons finely minced fresh thyme
- coarse salt and freshly cracked pepper to taste
For the Lobster:
- 1 recipe for court bouillon
- 3 4-6 ounce lobster tails
For the Beef:
- 2 8-10 ounce filet mignons
- 3 tablespoons olive oil
- 5 tablespoons unsalted butter
- 6 garlic cloves
- 6-8 sprigs fresh thyme
Instructions
For the sauce:
- In a large non-stick frying pan, add the bacon and cook over medium heat until crispy and browned. I then removed the lardons and set them to the side in a bowl.
- Drizzle the 2 tablespoons of olive oil into the pan with the rendered bacon fat and then I place in the mushrooms and turn the heat to high. Spread them out across the pan and gently season with salt. Let them sit untouched for 2 to 3 minutes
- Sauté the mushrooms for 4 to 6 minutes until they are well browned. Be sure to let the mushrooms sit for 2 to 3 minutes at a time between sauteing so that they have time to brown.
- Add the pearl onions and sauté for only 2 to 3 minutes or until lightly browned. Then, I stir in the garlic and cook until it is fragrant, which only takes 30 to 45 seconds. Deglaze with the white wine and cook until it is almost gone, or au sec.
- Pour in the heavy whipping cream into the pan and cook over low to medium heat for 5 to 6 minutes or until it is very thick, kind of like alfredo sauce. Set it to the side over no heat.
- Before serving it, add the pan back to the burner over medium heat along with 1 to 2 tablespoons of water, the crispy bacon, and minced thyme. Finish it with salt and pepper and cook it until it’s hot.
For the Lobster:
- Prepare the court bouillon and bring it to a low simmer over low to medium heat. Be sure the butter is melted. Next, add the 4-to-6-ounce lobster tails and poach them for 8 to 10 minutes. If you are poaching large 10 to 14 ounces tails, add 2 to 4 more minutes. Once they hit 135° internally, they are done. Cook the beef in the meantime.
- Once the lobster is done, using a perforated spoon or spider strainer, remove the lobster and set it to the side on a plate. Take out the meat by cutting it down through the middle of the shell to expose the meat. Serve it in, on top of, or outside the shell alongside the beef.
For the Beef:
- Pat the steaks dry and then season them with salt and pepper.
- Add the remaining 3 tablespoons of olive oil to a carbon steel or cast-iron skillet and heat over high heat until it smokes. I then place in the beef, turn the heat to medium, and let it sit for 90 seconds untouched.
- Move the beef in a circular motion for 30 seconds each to help create a deeper Maillard crust. Flip over the meat, turn the heat to low, and then add butter, thyme sprigs, and garlic. Baste the steak for 3 minutes for a medium-rare internal temperature.
- Set the beef to the side on a rack to rest for 4 to 5 minutes.
- Serve the sauce on top of everything, but you can feel free to serve it on the side.
Notes
The key to success for surf and turf is ensuring that everything is finished simultaneously and hot. The sauce cooks first because it can easily hold for 25 to 30 minutes without losing quality. In the meantime, we’ll prep and cook our lobster tails, which will take about 15 to 20 minutes. Then, within that window, we’ll season and sear the steak and rest it.
Seasoning the mushrooms: I gently season them when I start to sear them to help draw out some moisture so that they will brown faster and better.
Lobster cooking methods: There are many ways you can cook the lobster. For example, you can make broiled lobster tails in minutes. You can also make baked lobster tails or, for a healthier alternative, steamed lobster tails. The choice is yours, but the court bouillon is my favorite.
Dry-brining the steak: If you have more time, I recommend dry-brining the steak for at least 4 or 24 hours before cooking.
Sauce Option: An herb and garlic butter is an excellent substitution for the mushroom cream sauce I used.
Leftover sauce: This makes quite a bit of sauce that efficiently serves 4 people.
Make-Ahead: While this dish is meant to be eaten as soon as it is done cooking, you can still prepare all the mise en place for the dish, like the pearl onions, mushrooms, herbs, etc.
How to Store: Cover and keep it in the refrigerator for 3 days. Unfortunately, this meal will not freeze well, so I do not recommend it.
How to Reheat: I like to reheat the sauce in a small pot with 1 to 2 tablespoons of water to help loosen it up. Then cook it over low to medium heat until warm. Sealing the leftover steak on both sides in a lightly oiled pan is best. This will revive the crust and flavor without drying out the meat. Add the lobster tails to a sheet tray lined with parchment paper or in a large frying pan. Brush 1 to 2 tablespoons of unsalted melted butter to each tail and bake in the oven covered with foil or a lid at 350° for 6 to 8 minutes or until it reaches back to 135°.
Nutrition
Calories: 970kcalCarbohydrates: 26gProtein: 21gFat: 85gSaturated Fat: 41gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 0.5gCholesterol: 255mgSodium: 452mgPotassium: 915mgFiber: 4gSugar: 10gVitamin A: 2371IUVitamin C: 21mgCalcium: 216mgIron: 3mg