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Surf, Turf

& Salad

"Pan seared fillet of beef with mushroom sauce, paired with garlic butter lobster tail & fresh greens with a horseradish vinaigrette dressing and blue cheese block"

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Horseradish, Dijon Vinaigrette

2 tablespoons white balsamic vinegar

4 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon minced garlic

1 1/2  tablespoons Country style Dijon mustard 

Prepared horseradish 

1/8 teaspoon black pepper 

1/2 cup good quality olive oil

Fresh mixed greens

Sliced cucumber

Halved grape tomatoes

Sliced scallions

Salt & pepper 

Good quality blue cheese block

Madeira Mushroom Sauce

1 large shallot thinly sliced 

4 ounces white mushrooms sliced

1 tablespoon olive oil

1 tablespoon butter

2 cloves garlic, crushed

1 branch fresh thyme

1/4 cup Madeira wine

1 cup beef stock

2 teaspoons cornstarch

1 tablespoon butter

Seared Beef

Non-stick skillet

Beef fillets about 2" thick cut

Olive oil


Black pepper

Garlic Butter 

4 ounces (8 tbsps) unsalted butter, room temp

1 tablespoon olive oil

1 teaspoon minced garlic

1/2 teaspoon salt

Fresh Italian Parsley

Lemon wedges


Broiled Lobster Tails

Medium sized lobster tails

Baking sheet with wired rack





Horseradish Dijon Vinaigrette

Whisk the balsamic vinegar, sugar and salt together to dissolve. Add the minced garlic, Dijon mustard, pepper and whisk. Add the olive oil and whisk to emulsify. Prepared horseradish is going to vary in flavor. Add 1 tablespoon, whisk and taste for strength. Add more to desired taste. Right before serving, season the cucumber and tomatoes with salt & pepper.  


Madeira Mushroom Sauce

Heat the olive oil and butter in a large sauté pan over medium temperature. Once butter is bubbling, add mushrooms, shallots and spread out evenly in pan. Cover tightly and cook for 3 minutes. Reduce to med-low temperature, add the crushed garlic and thyme branch and season lightly with salt & pepper. Cover and cook 2-3 more minutes, stirring once and turning over garlic cloves. Shallots should be softening and everything should be taking on some color.  

Whisk the beef stock and cornstarch together in a small bowl and set aside. 

Turn up to medium temperature, push the mushrooms and shallots up to the sides of pan and pour the Madeira wine into the center of pan. Simmer until wine is reduced to about half. Whisk the beef stock into the pan, drop 1 tablespoon of butter into the center and season to taste with salt & pepper. Swirl pan, simmer 1 minute and remove from heat.  

Seared Beef

Preheat oven to 400F.

Rub the steaks with oil then season liberally with salt & pepper.

Get the skillet hot over med-high temperature and sear the steaks. Remove and place on a baking sheet with a wired rack. Place in the center of oven and cook until steaks reach an internal temperature of 130F.  Remove from oven, brush with butter, place on a platter and let rest 10-15 minutes.

Garlic Butter

Add the butter, olive oil, garlic and salt to a bowl and mix very well to incorporate garlic flavor into butter. Press through a sieve to remove garlic mince and scrape off back into the bowl.  Set aside.

Broiled Lobster Tails

Turn broiler on high.  

Snip off the pleopods (feet-like) on bottom side of lobsters if desired. Rinse off the lobster tails with cold water and pat dry with paper towels. Using kitchen shears make a slice all the way down the the top shell of lobster. Gently spread apart the shell, pull the lobster meat through and rest it back on top of the shell. Place each lobster on the baking sheet with wired rack and spoon the garlic butter all over the top of each one. Place 6" under the broiler for 4-5 minutes until shells are bright orange and the lobster meat is opaque in color. Slide out after 4 minutes and check. If the centers have any raw looking areas broil 1 more minute. Typically 1 minute per every ounce. Remove from oven, spoon on more butter, finish with freshly chopped parsley and serve with lemon wedges.  

Toss the greens with desired amount of sliced, cucumber, tomatoes and scallions. Drizzle desired amount of dressing on top and toss. Serve on plates with blue cheese, beef fillet with mushroom shallot sauce and lobster tails.  

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