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    Home » Main Courses

    February 2, 2023

    Surf n Turf

    Jump to Recipe·Print Recipe

    Surf 'n' Turf, or Steak & Lobster dinner, is a romantic dish to serve to your loved one. An American steak house classic, but this recipe has a French twist with a decadent Champagne, shallot and herb butter that you will want to pour over everything! Not to mention a generous serving of perfectly sautéed haricots verts.

    Surf 'n' Turf is most famously made with Lobster and Steak, but can be made with any meat and seafood combination.

    There is no need to go to a fancy restaurant to enjoy Surf 'n' Turf - follow this recipe and cook it at home for a fraction of the cost and all the enjoyment.

    surf n turf dinner featuring lobster tails, sirloin steak and haricots verts on a plate with red roses
    Surf 'n' Turf - Lobster Tail, Sirloin Steak and sautéed haricots verts

    Ingredients

    -25% off Surf 'n' Turf Box from D'Artagnan - Use Code LCW25

    D'Artagnan has a great Surf 'n' Turf box (steaks and lobster tails pictured below) that makes it easy to find high quality steak and lobster for this recipe. Use the code LCW25 for -25% off until February 13th.

    surf n turf ingredients, lobster, steak, garlic, parsley and dill

    2 x 6oz Lobster Tails

    2 x 8oz Tenderloin Steaks

    2 sprigs of Rosemary

    2 sprigs of thyme

    2 cloves of garlic, peel on

    4 tbsp of butter

    2 Tbsp of Champagne to deglaze the pan

    For the Champagne, shallot & herb butter:

    4 shallots, finely chopped

    4 tbsp olive oil

    ¾ cup of a champagne

    pinch of salt

    1 cup of fresh dill

    1 cup of fresh parsley

    6 tbsps of butter

    Sautéed Haricots Verts

    haricots verts (green beans) with butter, garlic and fresh herbs

    12 oz French Beans, trimmed (snap the end off)

    4 cloves of garlic, sliced thinly

    2 tbsp of butter.

    2 tbsp of olive oil

    Secret ingredient to make restaurant quality food at home

    Does it seem like there is a fair bit of butter in this recipe? There is! Restaurants use a lot of butter to make the steaks tender, to make the vegetables delectable and the lobster butter, well, deliciously buttery. If you want to know why restaurant food tastes more decadent than home cooked food, it is because Chefs are not afraid to use butter! When making a meal like surf 'n' turf at home, butter is essential, try not to skimp on it, you will be able to taste the difference.

    Instructions

    This recipe requires a little bit of planning to make sure that the steak and lobster are both cooked properly and that your champagne, shallot and herb butter are ready to go at the same time as your haricots verts. I got you ! Let's do this. Fancy Date night menu coming up!

    haricots verts in a pot of boiling water

    Preheat your oven to 350 degrees. Place a pot of salted water to boil for your haricots verts. Trim the ends of the haricots verts and place in boiling water for 12 minutes. Strain.

    champagne shallot butter

    Meanwhile, begin your butter sauce. Finely chop the shallots. In a sauce pan over medium heat, drizzle olive oil, chopped shallots and a pinch of salt. Add 2 more tbsps of olive oil and allow the shallots to soak up the oil. Then add the champagne, it will create a foam in the pan. Once the champagne begins to simmer, add the butter and stir. Allow to rapidly simmer (called "to reduce") for 20 minutes. The sauce will reduce in volume.

    butter poached sirloin steaks in a pan

    Dry your tenderloin steaks with a paper towel - pat on both sides. This important step will allow you to get a nice sear on the meat. Drizzle olive oil over a medium heat pan. Place the steaks on the hot pan and add 2 tbsp butter, a sprig of thyme, a sprig of rosemary and 2 whole garlic cloves. Sear for 3 minutes on each side, basting frequently ( add in the extra 2 tbsp of butter and spoon the butter from the side of the tilted pan onto the top of the steak). Remove the steak from the pan with a pair of tongs and place on a sizzling platter (or cookie sheet) in the heated oven. Set the timer for 20 minutes.

    two lobster tails split and poaching in a pan with butter

    Lobster: Using a butcher's knife pierce the center of the top of the tail and bring your knife down to one side, and then the other to split the tail in half (I like this more than the intact lobster tail - less fiddly and you get more of the yummy browned butter on the meat! Place the lobster meat side down into the steak pan you used for the steaks. (Note - if you burnt the butter when cooking the steaks, dry off your pan and start again. You don't want to put burnt butter bits onto your precious lobster tail). Allow the Lobster to soak up the butter for just one minute in the hot pan.

    surf and turf dinner on a roasting pan

    Remove from pan and put in the oven next to the steaks for only 8 minutes. You can place a rosemary sprig over the lobster. Careful not to over cook the lobster tail - it becomes rubbery.

    haricots verts in a pan with butter and garlic

    Now to finish the green beans while the steaks and lobster are finishing in the oven. In a new frying pan over medium high heat, drizzle the olive oil and toss in in the sliced cloves of garlic. Allow the garlic to sizzle before adding in the strained green beans. Once the remaining water has evaporated, add in the butter. Toss frequently. Finely chop the fresh parsley and dill. Sprinkle about half onto the green beans. Mix together and turn off the heat.

    Finishing the butter sauce like a French Chef:

    Now, you can simply melt the 6 tbsps of butter with the reduced champagne and shallots with a sprinkle of herbs and call it a day (it will be incredibly good!), or else we can make a real sauce like a French Chef. Are you up for the challenge? Lets go!

    champagne shallot butter
    The Champagne Shallots simmering with butter in the lobster and steak drippings. The making of a true work of art.

    Take the pan where you sautéed the steak and lobster in butter. Remove any dark bits or big pieces of meat that would have stuck to the pan. Turn the heat up to medium high. Add the reduced shallots and scrape the bottom of the pan with a silicone spatula. Add in a ¼ cup of champagne, allow to come back up to a simmer and then add in the 6 tbsps of butter. Keep the heat on medium high, constantly stirring with a silicone spatula. Do not let the butter burn! Remove from the heat once it has reduced.

    Strain the sauce using a strainer into a mug or gravy boat. You will have the most amazing, flavorful butter. Add in the remaining fresh chopped herbs and stir. Voilà! You have upped your culinary game. Bravo! Julia Child would be so proud of you.

    How to serve Surf 'n' Turf

    surf and turf dinner with lobster tail, sirloin steak and green beans
    How to serve Surf 'n' Turf

    Timing is of the essence. You will want to serve your dish as soon as it is ready so that everything stays hot.

    I like to place the steak directly on the plate with a serving of of the green beans next to it. Set the Lobster tail on top of the steak and green beans - it is the star of the show after all! Spoon the herb butter over the lobster and a little around the plate as well for good measure.

    Serve immediately. Bon Appétit!

    surf n turf dinner featuring lobster tails, sirloin steak and haricots verts on a plate with red roses
    Final presentation of Surf and Turf with a generous helping of Champagne Shallot Butter

    Where to find Surf 'n' Turf

    You can have a high quality surf 'n' turf box delivered directly to your door with D'Artagnan. Until the 14th of February, readers of this blog can have -25% any surf n turf boxes with the code LCW25. Much less expensive than going to a restaurant!

    Variations

    There is multitude of options with a Surf 'n' Turf Dinner!

    • Filet Mignon & Crab legs
    • New York Steak & Shrimp
    • Rib eye Steak & Scallops (I have a great recipe here)
    Sea Scallops with leeks
    Seared scallops with leeks

    What to serve with a Surf 'n' Turf Dinner

    Buttery mashed potatoes are absolutely decadent with the Surf 'n' Turf dinner. You can also simply serve a roasted tomato Provençal or even a Ratatouille for a South of France twist to the meal.

    Buttery mashed potatoes

    About Le Chef's Wife

    Le Chef's Wife in her kitchen in front of a row of pots and pans with a bowl of Soup

    Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.

    I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!

    Au plaisir,

    Le Chef's Wife

    Print
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    surf n turf dinner featuring lobster tails, sirloin steak and haricots verts on a plate with red roses

    Surf n Turf

    • Author: lechefswife
    • Prep Time: 10 minutes
    • Cook Time: 45
    • Total Time: 55 minutes
    • Yield: 2 1x
    Print Recipe
    Pin Recipe

    Description

    Surf 'n' Turf, or Steak & Lobster dinner, is a decadent dish to serve to your loved one. Make this steak house classic, with a French twist! The Champagne, Shallot and herb butter elevates the dish to Michelin star restaurant quality.


    Ingredients

    Scale

    Surf n Turf

    • 2 x 6oz Lobster Tails
    • 2 x 8oz Tenderloin Steaks
    • 2 sprigs of Rosemary
    • 2 sprigs of thyme
    • 2 cloves of garlic, peel on
    • 4 tbsp of butter
    • 2 Tbsp of Champagne to deglaze the pan

    For the Champagne, shallot & herb butter:

    • 4 shallots, finely chopped
    • 4 tbsp olive oil
    • ¾ cup of a champagne
    • pinch of salt
    • 1 cup of fresh dill
    • 1 cup of fresh parsley
    • 6 tbsps of butter

    Sautéed Haricots Verts

    • 12 oz French Beans, trimmed (snap the end off)
    • 4 cloves of garlic, sliced thinly
    • 2 tbsp of butter.
    • 2 tbsp of olive oil

    Instructions

    1. Preheat your oven to 350 degrees.
    2. Place a pot of salted water to boil for your haricots verts.
    3. Trim the ends of the haricots verts and place in boiling water for 12 minutes.
    4. Strain.
    5. Meanwhile, begin your butter sauce.
    6. Finely chop the shallots.
    7. In a sauce pan over medium heat, drizzle olive oil, chopped shallots and a pinch of salt.
    8. Add 2 more tbsps of olive oil and allow the shallots to soak up the oil.
    9. Then add the champagne.
    10. Once the champagne begins to simmer, add the butter and stir.
    11. Allow to rapidly simmer (called "to reduce") for 20 minutes. The sauce will reduce in volume.
    12. Dry your tenderloin steaks with a paper towel - pat on both sides.
    13. This important step will allow you to get a nice sear on the meat.
    14. Drizzle olive oil over a medium heat pan.
    15. Place the steaks on the hot pan and add 2 tbsp butter, a sprig of thyme, a sprig of rosemary and 2 whole garlic cloves. Sear for 3 minutes on each side, basting frequently ( add in the extra 2 tbsp of butter and spoon the butter from the side of the tilted pan onto the top of the steak).
    16. Remove the steak from the pan with a pair of tongs and place on a sizzling platter (or cookie sheet) in the heated oven. Set the timer for 20 minutes. The steaks will be medium rare. Add 3 minutes more for medium.
    17. Lobster: Using a butcher's knife pierce the center of the top of the tail and bring your knife down to one side, and then the other to split the tail in half (I like this more than the intact lobster tail - less fiddly and you get more of the yummy browned butter on the meat!
    18. Place the lobster, meat side down into the steak pan you used for the steaks. (Note - if you burnt the butter when cooking the steaks, dry off your pan and start again. You don't want to put burnt butter bits onto your precious lobster tail).
    19. Allow the Lobster to soak up the butter for just one minute in the hot pan. Remove from pan and put in the oven next to the steaks for only 8 minutes. Careful not to over cook the lobster tail - it becomes rubbery.
    20. Now to finish the green beans while the steaks and lobster are finishing in the oven. In a new frying pan over medium high heat, drizzle the olive oil and toss in in the sliced cloves of garlic.
    21. Allow the garlic to sizzle before adding in the strained green beans. Once the remaining water has evaporated, add in the butter. Toss frequently.
    22. Finely chop the fresh parsley and dill. Sprinkle about half onto the green beans. Mix together and turn off the heat.
    23. Now, you can simply melt the 6 tbsps of butter with the reduced champagne and shallots with a sprinkle of herbs and call it a day (it will be incredibly good!), or else we can make a real sauce like a French Chef. Are you up for the challenge? Lets go!
    24. Take the pan where you sautéed the steak and lobster in butter. Remove any dark bits or big pieces of meat that would have stuck to the pan.
    25. Turn the heat up to medium high. Add the reduced shallots and scrape the bottom of the pan with a silicone spatula.
    26. Add in a ¼ cup of champagne, allow to come back up to a simmer and then add in the 6 tbsps of butter. Keep the heat on medium high, constantly stirring with a silicone spatula. Do not let the butter burn! Remove from the heat once it has reduced.
    27. Strain the sauce using a strainer into a mug or gravy boat. You will have the most amazing, flavorful butter.
    28. Add in the remaining fresh chopped herbs and stir. Voilà! You have upped your culinary game. Bravo! Julia Child would be so proud of you.

    How to Serve Surf 'n' Turf

    Timing is of the essence. You will want to serve your dish as soon as it is ready so that everything stays hot.

    I like to place the steak directly on the plate with a serving of of the green beans next to it. Set the Lobster tail on top of the steak and green beans - it is the star of the show after all! Spoon the herb butter over the lobster and a little around the plate as well for good measure.

     

     

    Serve immediately. Bon Appétit!

     

     

     

     


    Notes

    Where to find Surf n Turf

    You can have a high quality surf n turf box delivered directly to your door with D'Artagnan. Until the 14th of Feburary, readers of this blog can have -25% any surf n turf boxes with the code LCW25. Much less expensive than going to a restaurant!

    Variations

    There is multitude of options with a Surf 'n' Turf Dinner!

    • Filet Mignon & Crab legs
    • New York Steak & Shrimp
    • Rib eye Steak & Scallops (I have a great recipe here)

    Did you make this recipe?

    Tag @lechefswife on Instagram

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    Reader Interactions

    Comments

    1. Suzanne says

      February 02, 2023 at 4:39 pm

      This is a masterpiece!

      Reply
      • lechefswife says

        February 02, 2023 at 6:30 pm

        Thank you very much! It took a long time to write but I am glad it was worth it!

        Reply

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    Bonjour. If you are looking for French Recipes, made simple, you are in the right place! I translate the fancy cooking of my French Chef husband into easy-to-follow recipes that busy people with no culinary training, like me, can cook. From French Baguettes to French Riviera classic recipes, I invite you to learn French cooking with me.

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