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Smothered Turf and Surf recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Smothered Turf and Surf

Serves 4
Cuisine: American
Category: Steaks
This date night dinner for two starts with the very best beef that pairs well with a fresh lobster sauce. If you don’t want to cook a live lobster, buy one already cooked or frozen (simply thaw in cold water for 30 minutes). If using pre-cooked lobster, add it to your sauce last, as it won’t take long to heat through.
Prep Time
30 mins
Other Time
Cook Time
30 mins
Total Time
1 hr
Ingredients:
  • Four (7-8 ounce) Certified Angus Beef ® Tenderloin Filets
  • 3/4 cup coconut milk
  • 4 cloves garlic
  • 3 teaspoons sea salt
  • 2 teaspoons black pepper
  • 1 shallot, minced
  • 2 tablespoons canola oil
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 cup sherry
  • 2/3 cup heavy cream
  • 2 teaspoons fresh thyme
  • 1 lemon, zested and juiced
  • 2 tablespoons butter
  • 6 ounces precooked lobster meat, chunky dice (from 1 1/4 -1 3/4 pound whole lobster)
  • 1 tablespoon chopped parsley for garnish
Instructions:
  1. In a blender, puree coconut milk and garlic until smooth; set aside.
  2. COOK STEAKS. Preheat oven to 325°F. Season filets with salt and pepper, spreading evenly on all sides. Heat a cast iron pan to medium-high heat, add 1-tablespoon oil, and sear steaks 3 to 4 minutes per side to develop a deep crust, including the edges. Remove from pan, transfer to baking sheet fitted with wire rack, place steaks in oven for 30 minutes until internal temperature reaches 115° to 120°F to target medium rare. Pull from oven; let steaks rest 5 to 10 minutes (125°F final internal temperature). Build sauce while steaks finish cooking.
  3. BUILD SAUCE. In the same cast iron pan over medium heat, sauté shallots with canola oil until they begin to soften, 1 to 2 minutes. Stir in Cajun seasoning, paprika, lemon pepper and Old Bay, sauté an additional 1 to 2 minutes. Stir in sherry to deglaze followed by blended coconut milk and heavy cream; bring to a simmer. Add fresh thyme, lemon zest, lemon juice and butter. Turn off heat; fold in lobster meat.
  4. Add fresh parsley to warm sauce. Top steaks with sauce and enjoy!
Author:
Certified Angus Beef ® Test Kitchen
Keywords:
smoked beef, tenderloin, tenderloin filet, filet mignon, surf and turf, fresh, lobster, lobster sauce, shrimp, coconut milk, Old Bay, Valentine’s Day, date night, dinner for two

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