Valentine’s Day Recipe Series: Surf and Turf for Two
February 5, 2016 |
In part 2 of the 2016 Valentine’s Day Recipe Series, Main Entrée Chef, Brian Santos, kicks it up a notch with his Surf and Turf for two. Chef Santos isn’t just broiling and grilling, he’s adding a little extra love to this twist on a traditional favorite. Santos’ goal: Impress your significant other, while keeping it simple.
Simply seasoning and grilling Filet Mignon is a no brainer- why mess with perfection? Chef Brian puts all his creative juices into the Main Entrée Lobster Tail. Broiling lobster is traditional and no frills for any occasion. For Valentine’s Day, Main Entrée believes that your dinner deserves a little more love. The love, in this case, is savory tones of Saffron and rich butter.
Recipe by: Chef Brian Santos
Chef Santos’ Surf and Turf for two:
Grilled Filet Mignon and Saffron Poached Lobster Tail
- 2- 5oz Main Entrée Beef Filet – click here for combination box
- 2- 5-6 oz Main Entrée Lobster Tails – click here for combination box
- 1- gram Saffron
- 2- pound of Clarified Butter
- 1- bag of baby spinach*
- ¼- cup of minced shallot
- ½- cup Grated Gruyere
- ¼- cup heavy cream*
For the Filet:
Preheat your Oven to 400°F. Season Main Entrée Beef with Salt and Pepper. Place sauté pan on stove (medium heat) with Canola Oil. Sear Both sides of beef and place in preheated oven. Cook to medium-rare (internal temperature of 110°F). Remove from oven and let steak rest 15 Minutes before serving. Adjust seasoning to taste.
For the Butter Saffron Poached Lobster Tail:
Preheat Oven to 250°F. In shallow roasting pan, melt butter and steep Saffron for 20 Minutes- Strain. Remove lobster from the tail- set shells aside for presentation purposes. Submerge lobster tails in butter/Saffron- Cook to 135 °F internal temperature. Remove lobsters from oven, place atop shells- serve butter on side.
Chef Santos recommends creamed spinach as the accompaniment to this elegant Surf and Turf dinner. Follow the directions below for creamed spinach.
For the Crème Spinach:
•sauté minced shallot
•de-glaze with heavy cream
•cover pan and gently toss spinach
•slowly add Gruyere until constituted
•pulse in Blender