Surf and Turf
1 hr 30 min
Ingredients
Surf:
6 cold water lobster tails
6 butter discs
Paprika for color
Turf:
6 5 6oz beef tenderloin filets
Salt & Pepper T
Robuchon Potatoes:
2 lbs russet or Yukon hold potstoes
1/2lb butter
4 T milk, warmed
Salt TT
Asparagus:
18 - 24 medium asparagus spears
¼ cup melted butter
1 Zest snd juice of lemon
Salt TT
Glazed Carrots:
6 baby heirloom whole carrots
3 butter discs
1 T honey
Directions
1. 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 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, 6 cold water lobster tails, 6 butter discs, Paprika for color
2. 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. 6 5 6oz beef tenderloin filets, Salt & Pepper T
3. 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 half a cup of melted butter and 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. 2 lbs russet or Yukon hold potstoes, 1/2lb butter, 4 T milk, warmed, Salt TT
4. 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, 18 - 24 medium asparagus spears, ¼ cup melted butter, 1 Zest snd juice of lemon, Salt TT
5. Slice your carrots in halve lengthwise. Place your baby heirloom in one even layer in a ziplock bag (use separate bags if more than one color as the colors will bleed) Place 3 butter discs in the bag with 1 tablespoon of honey (separate if using several bags). Cook sous vide at 183° for 45- 60 minutes.
6. baby heirloom whole carrots, 1 T honey
Serves 6
1 hr 30 min
Ingredients
Surf:
6 cold water lobster tails
6 butter discs
Paprika for color
Turf:
6 5 6oz beef tenderloin filets
Salt & Pepper T
Robuchon Potatoes:
2 lbs russet or Yukon hold potstoes
1/2lb butter
4 T milk, warmed
Salt TT
Asparagus:
18 - 24 medium asparagus spears
¼ cup melted butter
1 Zest snd juice of lemon
Salt TT
Glazed Carrots:
6 baby heirloom whole carrots
3 butter discs
1 T honey
Directions
1. 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 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, 6 cold water lobster tails, 6 butter discs, Paprika for color
2. 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. 6 5 6oz beef tenderloin filets, Salt & Pepper T
3. 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 half a cup of melted butter and 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. 2 lbs russet or Yukon hold potstoes, 1/2lb butter, 4 T milk, warmed, Salt TT
4. 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, 18 - 24 medium asparagus spears, ¼ cup melted butter, 1 Zest snd juice of lemon, Salt TT
5. Slice your carrots in halve lengthwise. Place your baby heirloom in one even layer in a ziplock bag (use separate bags if more than one color as the colors will bleed) Place 3 butter discs in the bag with 1 tablespoon of honey (separate if using several bags). Cook sous vide at 183° for 45- 60 minutes.
6. baby heirloom whole carrots, 1 T honey