Truffle Surf ‘n’ Turf with Sauce Diane
Cook Time 🍳
Maybe it's your anniversary, maybe it's Valentine's Day, or maybe you're trying to get out of the dog house—whatever the case may be, this recipe is for the times you need to go all-out. Plus, with a few culinary techniques up your sleeve and high-quality ingredients, this delicious dish is secretly pretty simple to make, but we'll never tell 🤫😉).
4 cups beef stock
2 tablespoons cream
1 teaspoon Dijon mustard
2 tablespoons madeira, whiskey or Cognac
1 Maine lobster tail
4 tablespoons unsalted butter, sliced
1 jar Balinese Truffle Salt
2 cloves garlic
1 bunch chives, thinly sliced
2 beef tenderloins, about 7 ounces each
½ tablespoon cracked Kampot black peppercorns
2 tablespoons canola oil
3 sprigs thyme
1 jar Truffle Carpaccio
- Cutting board
- Sheet tray
- Small sauce pot with a lid
- Aluminum foil
- Large saute pan
- 2 large plates
- Large metal spoon
- Paper towel
For the Sauce Diane
For the Surf 'n' Turf
Mise En Place🥄
For Sauce Diane
In a medium saucepan over high heat, bring the beef stock to a boil.
Allow to boil and reduce until only ½ cup of stock remains.
Remove from the heat, then whisk in the cream and Dijon mustard.
Just before the class begins, take out the tenderloins and lobster tail, remove them from their packaging, and allow them to sit at room temperature on a paper towel-lined plate to temper
- Split the lobster tail in half through its shell. Line the sheet tray with aluminum foil folded to hold the lobster tails in place. Top with pads of butter, season with Balinese Truffle Salt and set aside.
- Smash 1 garlic clove and place it in a small sauce pot, along with the 2 tablespoons madeira, whiskey or Cognac.
- Heat the pan over high heat and use a lighter to flambé! Be careful with this one!!
- When the pan is au sec, whisk in the Sauce Diane and bring to a boil. Season with Balinese Truffle Salt and cover with a lid. Turn off the heat, leaving the pan on the burner.
- Slice the chives.
- Spread the peppercorns onto a plate.
How to Cook 🍳
- Season the tenderloins on all sides with Balinese Truffle Salt.
- Press the steaks in the peppercorns on one side only to create a peppercorn crust.
- Heat a large saute pan over medium to medium-high heat. Turn your broiler to high heat.
- Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down.
- While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 3 minutes for a solid medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
Just before the steak is finished, turn the heat to medium-low and add the remaining 2 tablespoons of butter to the pan. Smash the remaining garlic clove and add it to the pan, along with the thyme. Use a metal spoon to baste the steak for about one minute, then flip and baste the other side.
- Remove the steak from the pan and set aside on your cutting board, topped with garlic and thyme, to rest.
- Meanwhile, transfer the lobster tails to your oven to broil until cooked through, about 3-5 minutes.
- Stir the sliced chives into your flambéed Sauce Diane. Season with Balinese Truffle Salt.
- Plate the tenderloins two serving plates, topped with the halved lobster tails. Spoon on the sauce, garnish with a few slices of Truffle Carpaccio, look deep into the eyes of your partner (or yourself), and tell them how you would cross land and sea for them!!
Note from the Chef 👩🍳
Every order has my delicious guarantee or I will send a chef out to make the dish for you!
-From our CEO and Co-Founder Chef Jason.