Surf and Turf with Garlic Cream Sauce
Recipe Overview
Overview
Surf and turf is a classic dish that combines the best of land and sea, and this recipe elevates it to new heights. The tender filet mignon, known for its buttery texture, pairs beautifully with the sweet, succulent lobster tails. The preparation begins with a flavorful court bouillon, a poaching liquid that infuses the lobster with aromatic herbs and spices, ensuring a delicate taste.
The mushrooms and pearl onions sautéed in garlic and olive oil add depth to the dish, while the rich cream sauce ties everything together. This sauce, made with heavy cream and a splash of white wine, is luxurious and coats the lobster and steak perfectly. The technique of basting the steak with butter and garlic not only enhances the flavor but also helps achieve that coveted golden crust.
Serving suggestions abound, whether you choose to plate the lobster atop the steak or serve the sauce on the side. Pairing this dish with sides like twice-baked potatoes or roasted asparagus complements the richness of the meal. It’s a show-stopping dish that is sure to impress at any dinner party or special occasion, making it a must-try for anyone looking to elevate their culinary skills.
Recipe Details
Steps & Tips
Slice off the root end of pearl onions, blanch in boiling water for 90 seconds, then shock in an ice bath.
Tip: To easily peel pearl onions, slice off the root end and blanch in boiling water for 90 seconds before shocking in an ice bath.
Gently rub oyster and baby bella mushrooms with a damp paper towel, tear oyster mushrooms, and slice baby bellas.
Tip: Use a damp paper towel to gently clean mushrooms, avoiding excess water.
Mince fresh thyme and smash two garlic cloves.
Tip: Use tender stems of fresh thyme for added flavor.
Julienne four slices of bacon.
In a non-stick sauté pan, cook the bacon over medium heat until crispy, about 4 to 5 minutes.
Add 2 tablespoons of olive oil to the sauté pan.
Add mushrooms to the pan, season with salt, and cook untouched for 2 to 3 minutes.
Tip: Mushrooms absorb fat, so add olive oil to prevent them from becoming dry.
Sauté mushrooms for 30 seconds, then let them sit for an additional 2 to 3 minutes.
Add pearl onions to the sauté pan and cook for 2 to 3 minutes.
Stir in minced garlic and cook until fragrant, about 30 to 45 seconds.
Tip: Use a dry white wine like Chardonnay for deglazing to enhance flavor.
Add 1/4 cup of dry white wine to the pan and cook until almost gone.
Add 2 cups of heavy whipping cream to the pan.
Turn down the heat to low medium and cook for 4 to 5 minutes to reduce and thicken the sauce.
Tip: Cook the sauce on low medium heat to reduce and thicken it properly.
Tip: Cold water lobster tails are generally more affordable and accessible.
In a pot, combine 6 cups of water, 2 cups of dry white wine, thyme, bay leaf, parsley, lemon juice, and butter.
Tip: A court bouillon is a flavorful poaching liquid for seafood.
Tip: Season the poaching liquid well to ensure the lobster absorbs flavor.
Bring the poaching liquid to a gentle simmer over low to medium heat.
Add lobster tails to the simmering poaching liquid.
Cook lobster tails for 8 to 10 minutes for smaller tails and 10 to 12 minutes for larger tails.
Tip: Cooking lobster gently in a poaching liquid helps maintain its delicate texture.
Tip: For a juicier steak, dry brine it by seasoning and refrigerating uncovered for several hours.
Pat the fillets dry with paper towels and season with salt and pepper.
In a skillet, add 2 to 3 tablespoons of olive or avocado oil and heat until lightly smoking.
Add the fillets to the skillet, turn the heat down to medium, and leave untouched for 90 seconds.
Move the fillets around in a circular motion for 30 seconds to brown evenly.
Add butter, garlic, and thyme to the skillet and baste the fillets for 3 minutes.
Tip: Basting the steak with butter and garlic enhances flavor and moisture.
Set the fillets on a rack to rest.
Remove lobster tails from the poaching liquid and set aside.
Heat the sauce, adding water if needed, and stir in cooked bacon and thyme.
Tip: Add cooked bacon and minced thyme to the sauce for extra flavor.
Plate the filet, lobster, and sauce, arranging as desired.
Tip: When plating, consider different arrangements for the lobster and sauce to enhance presentation.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Shellfish
→ Substitution: Shrimp
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •The combination of filet mignon and lobster is known as surf and turf, a classic dish popularized in the 1960s.
- •Using a court bouillon for poaching lobster enhances its flavor while keeping it tender.
- •Dry brining steak before cooking can improve its juiciness and flavor.
- •The technique of basting steak with butter and garlic helps to achieve a rich flavor and perfect crust.
