These are really two main meal recipes but I was feeling totally self indulgent last night and made them both for our dinner. Usually if you were going to do a surf and turf night you would either make a sauce for the steak and then just do the lobster with drawn butter or vice versa make a sauce for the lobster and then have the steak plain or with something simple. It is a little rich having such big flavours all on the same plate although I have to say no complaints from the hubby and although I felt stuffed like a pig after, it was totally delicious. I made this just for two and as I was serving them together size portions for each weren’t huge. If you make them as separate main meals as they should be, up the weight of each steak to approx 200-300g each fillet depending on guests appetites. Make sure lobster tails are of generous size or if using whole lobster one for each person. If making for more people it is quite easy, all you need to do is a steak or lobster tail per person and if for four double other ingredients below.

 

 

Steak Diane

2 Beef fillet medallions 150g each

50g Butter

1 Tablespoon Worcestershire sauce

1 Tablespoon finely chopped shallots

2 cloves garlic, crushed (I love garlic you can you less)

150g Mushrooms sliced, button or brown are fine (to make it tastier I like using some wild mushrooms chopped fine along with the sliced brown this is more expensive.)

2 Teaspoons of Dijon mustard

1 Tablespoon of lemon juice

1/2 Teaspoon of beef stock

2 Tablespoons double cream

2 Tablespoons half fat cream

2 Tablespoons of Brandy

1 1/2 Teaspoon of fresh thyme leaves

1 Tablespoon each of chopped parsley and chives.

Pepper to season

Method

1. Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften.

2. Add the lemon juice, beef stock and brandy cook for 2-3 minutes add both the creams and thyme. You want to cook until sauce reduces slightly and thickens. if the sauce becomes to thick just add a little more of the half fat cream.

3 Finally add chopped parsley and chives.

Now you can either be cooking the steaks at the same time as making the sauce or it is fine to leave on a low heat while you cook the steaks just stir occasionally.

 

For the Steaks

Heat a small amount of oil in a pan until the pan is quite hot. Season steaks on both sides with salt and pepper. Place in pan sear 2-3 minutes each side. The steaks I had were approx 3/4 inch thick, for medium rare cook for a further 2-3 mins on each side.

Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.

 

 

Lobster Thermidor

2 Small lobster tails

1 lemon chopped into quarters

1/2 cup white wine

2 Bay leaves

A few sprigs of thyme

 

Sauce ingredients

30g Butter

11/2 Tablespoons of finely chopped shallots

2 cloves garlic, crushed

1/4 cup of sherry

1/4 Teaspoon of fish stock

1/4 Cup milk

1/2 Teaspoon chicken stock

4 Tablespoons double cream

2 Tablespoons Half fat cream

2 Teaspoons of Dijon mustard

11/2 Teaspoons cornflour

1/2 Cup Gruyere cheese

1/2 cup Parmesan

1 Tablespoon each of finely chopped tarragon and parsley

1/4 Teaspoon cayenne

Breadcrumbs

To cook the lobster

Fill a pot with water. Because of using small tails I didn’t need much, if making as a main meal using whole lobsters make sure there is enough water to cover them. Add lemon, white wine, bay leaves and thyme. Bring water to boil then add lobster cook for 5 mins. If using large lobster tails this will be more like 8-10 mins. Strain and place lobsters in cold iced water to stop cooking. When you cut shell you will find the meat is not cooked all the way through this is fine as it cooks off in the oven, this way the meat does not over cook and go rubbery.When tails are cold, cut out the under shell and reserve main shell to fill with lobster meat.

If using whole lobster remove claws from lobster and cut the lobster in half lengthwise. Then remove tail meat and meat from claws, again save body shell for filling later.

To make the sauce

1. Melt butter in a pan and saute shallots and garlic until soft, add sherry cook for a couple of minutes. Meanwhile combine a small amount of water with cornflour to form a paste add and stir until sauce thickens slightly.

2. Add both chicken and fish stock, then slowly whisk in milk and both creams turn up the heat slightly so the mixture will come to a boil. Then you will want to turn it down to medium.

3. Add Dijon mustard, cayenne and cheeses reserving enough cheese to cover lobster when you put it back in the shell. Stir until all the cheese has melted then add the Parsley stir to combine and finally add the Tarragon again stir to combine.

4. Mix lobster meat with sauce, then return meat to shells making sure you stuff them full of meat pour a little sauce over top to cover then top with remaining cheese and sprinkle breadcrumbs over top.

5. Place in a pre-heated oven 180c and bake until cheese has melted and top has gone golden brown

I served this with just a green salad as there were so many flavours going on between the steak and lobster.

If making the steak as a main course by itself you can accompany it with mash and asparagus. Salad works well with the lobster if serving as a main but feel free to serve with veg and potato.

Photo’s taken by me unless otherwise stated

 

 

 

 

Reviews...

Delicious and oh so easy! I cooked the steaks on the grill, but otherwise followed the recipe exact. A very flavorful sauce. We will be making this one again and again. Thanks for another keeper Flying Chef! recipezarr member review