Surf and Turf
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
Prepare your filet mignons and let them sit on room temperature for 30 minutes
In the meantime, boil your lobster tails for 2 minutes in salted water
Remove from pot and cool down in ice water. Set aside for cool down
Season your steaks with salt and pepper and slightly brush them with Dijon Mustard
Heat oil in a pan and fry your steaks 2 minutes on each side until golden brown. Remove from pan and set aside
In the same pan put your onions and carrot and fry until translucent
Pour in the red wine and let reduce to half. Add your beef stock and let it simmer on the stove
Place your steaks on a baking tray and roast in a pre- heated 180 °C oven for around 8 minutes
Crack your lobster tails and clean them thoroughly
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
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
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
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.
