Striker Chef's Truffle Cream Sauce Surf and Turf

Ingredients needed 🛒2 servings

• beef tenderloin (thick steak cut) 1 piece
• frozen lobster tails 2 pieces
• shallots 2
• white beech mushrooms (or shimeji mushrooms) half a handful
• truffle paste 1 tablespoon
• heavy cream 150ml
• chives as needed
• cooking oil as needed
• salt a pinch
• pepper a pinch

Recipe 🍳

Cooking tips 💡

• When halving lobster tails, be careful not to hurt your hands on the hard shell; press down firmly with the back of the knife and cut in one clean stroke.
• When searing the tenderloin and lobster, the browned bits (fond) stuck to the pan should dissolve into the cream sauce to achieve a deeper, richer restaurant-quality sauce flavor.

Recommended for 🙋

• ⭐Those who want to enjoy a fancy and luxurious steak and seafood course at home at a fine dining level.
• ⭐Those who want to taste the perfect harmony of truffle's elegant aroma and the nuttiness of heavy cream in a mushroom sauce.