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Surf and Turf
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Surf and turf
Dinner for 6
Surf:
6 cold water lobster tails
6 Compound butter discs - see my previous post
Paprika for color
Directions:
Cut a slit down the top center of the shell pull out the lobster meat and lay it on top of the shell.
Place a compound butter disc on top of each lobster meat and sprinkle with paprika.
Bake in a 400 degree oven until an internal temperature of 130 is reached (about 7-8 minutes)
Move under your boiler for 1 to 2 additional minutes until an internal temp of 140 is reached
Turf:
6 5-6oz beef tenderloin filets
Salt & Pepper TT
Directions:
With your fillets at room temperature - season heavily on all sides with salt and pepper. Heat a high smoke point fat in a cast iron skillet until smoking (rendered animal fat or avocado oil) then add your filets. Do not crowd.
Sear on all sides then continue cooking until an internal temperature of 125 is reached. Garnish with a compound butter disc.
Robuchon Potatoes:
2lbs russet or Yukon gold potatoes
1/2lb butter
4 T milk, warmed
Salt TT
Directions:
Peel your potatoes, cut into smaller chunks and Add to a pot of cold, salted water. Bring to a boil and cook until tender (Easily pierced with a fork). Strain then return to the pot on low heat until potatoes are dry. Pass through a fine mesh sieve then add 1 cup of melted butter. Mix well the stir in 4 tablespoons of warmed milk. Season with salt to taste. Place in a piping bag with a large round tip or large star tip for plating.
Directions:
Place your asparagus and a large Ziploc bag in one even layer. Poor in your melted butter lemon zest lemon juice and salt. Cook sous vide at 183° for 12 minutes
Surf and turf
Dinner for 6
Surf:
6 cold water lobster tails
6 Compound butter discs - see my previous post
Paprika for color
Directions:
Cut a slit down the top center of the shell pull out the lobster meat and lay it on top of the shell.
Place a compound butter disc on top of each lobster meat and sprinkle with paprika.
Bake in a 400 degree oven until an internal temperature of 130 is reached (about 7-8 minutes)
Move under your boiler for 1 to 2 additional minutes until an internal temp of 140 is reached
Turf:
6 5-6oz beef tenderloin filets
Salt & Pepper TT
Directions:
With your fillets at room temperature - season heavily on all sides with salt and pepper. Heat a high smoke point fat in a cast iron skillet until smoking (rendered animal fat or avocado oil) then add your filets. Do not crowd.
Sear on all sides then continue cooking until an internal temperature of 125 is reached. Garnish with a compound butter disc.
Robuchon Potatoes:
2lbs russet or Yukon gold potatoes
1/2lb butter
4 T milk, warmed
Salt TT
Directions:
Peel your potatoes, cut into smaller chunks and Add to a pot of cold, salted water. Bring to a boil and cook until tender (Easily pierced with a fork). Strain then return to the pot on low heat until potatoes are dry. Pass through a fine mesh sieve then add 1 cup of melted butter. Mix well the stir in 4 tablespoons of warmed milk. Season with salt to taste. Place in a piping bag with a large round tip or large star tip for plating.
Directions:
Place your asparagus and a large Ziploc bag in one even layer. Poor in your melted butter lemon zest lemon juice and salt. Cook sous vide at 183° for 12 minutes
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