Main ingredients 🥩
beef tenderloin for steakfrozen lobster tailsshallotswhite beech mushroomstruffle pasteheavy creamchivescooking oilsaltpepper
Striker Chef's Truffle Cream Sauce Surf and Turf
A fine dining dish featuring tender beef tenderloin steak and chewy lobster tail, pan-seared until crispy, with a luxurious truffle cream sauce.
🙋 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
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 🍳
- Thaw the lobster tails, then cut each in half lengthwise through the shell, clean out the innards thoroughly, and pat dry.
- Pat the tenderloin dry with paper towels to remove blood, and season all sides with salt and pepper. (Do not season the lobster as it has natural saltiness.)
- Peel the shallots and cut them in half; trim the bases of the white beech mushrooms and separate them; finely chop the chives.
- Add a little cooking oil to a pan, place the cut side of the shallots down, and cook over medium-low heat until golden brown, then set aside temporarily.
- Heat the pan over high heat until very hot, then add the tenderloin and lobster tails flesh-side down. Sear strongly for 30 seconds to 1 minute on each side, then rest the meat.
- Without wiping away the juices and oil from the pan, add the prepared mushrooms and the seared shallots, and lightly sauté.
- Pour the heavy cream into the pan, add a generous tablespoon of truffle paste, and simmer over medium-low heat, stirring, until the sauce thickens.
- Once the sauce reaches the right consistency, turn off the heat and stir in the chopped chives.
- Plate the seared tenderloin steak and lobster tails, generously drizzle the truffle mushroom cream sauce over them, and serve.
- Season the tenderloin; thaw and halve the lobster tails lengthwise, removing the innards.
- Prepare the shallots, mushrooms, and chives to appropriate sizes.
- Add oil to a pan, sear the shallots until golden, then quickly sear the tenderloin and lobster tails over high heat and remove.
- In the same pan, sauté the mushrooms and shallots, then add heavy cream and truffle paste, simmering until thickened.
- Turn off the heat, mix chives into the sauce, then pour generously over the plated meat and lobster to finish.
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.
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