The Perfect Surf and Turf Dinner

De Chef Jean-Pierre · 45 min

Ingredientes

Preparación

1. Make the sauce: melt 1 ounce of butter in a reduction pan, add the shallots and cook for a couple of minutes.
2. Add the tarragon and garlic; when the garlic smells fragrant, add the red wine and reduce until only half remains (about 5 to 8 minutes).
3. Add the beef stock (if using) and cook for a couple more minutes.
4. Crush the blueberries with a potato masher, then season the sauce with salt and pepper.
5. Strain the sauce through a very fine mesh strainer and whisk in the remaining butter off the heat.
6. Season the filets with salt and pepper. Heat the clarified butter in a sauté pan, sear the filets until golden brown on one side, flip and sear all sides quickly, then flip again and transfer to the oven for about 5 minutes.
7. Remove the filets from the oven and rest them for 7 to 8 minutes.
8. Season the lobster tails with salt and pepper and sauté them in the same pan for a few minutes until cooked. Deglaze the pan with the Cognac.

Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.

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