Hello there friends! Celebrate love this Valentine's Day with this surf and turf dinner! Impress your special someone with succulent lobster and juicy steaks, cooked to perfection. Watch this video to see how you can create this restaurant-quality meal at home. From preparation to presentation, I've got you covered. Indulge in the best of both worlds and make this Valentine's Day one to remember.
1 ½cupof Red Wine (the Chef used Cabernet Sauvignon)
1 ½cupfresh blueberries
1tablespoonaged Balsamic Vinegar (only if it is a sweet vinegar)
¼cupBeef Stock (optional)
Salt and Pepper to taste
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Recipe Instructions
Preheat Oven to 450°F / 230°C
Make the Sauce:
In a reduction pan, heat 1 ounce butter and when hot add the shallots and cook for a couple minutes. Add the tarragon, garlic, when the garlic is fragrant add the wine and reduce until only half remain (this could take 5 to 8 minutes). Add the beef stock and cook for a couple more minutes. Using a potato smasher smash the blueberry. Season the sauce with salt and pepper. Strain the sauce using a very fine mesh strainer and add the remaining butter off the flame.
Cook the Filet Mignon:
Season the filet with salt and pepper.
In a sauté/fry pan, heat the 2 tablespoons of clarified butter (or your favorite cooking oil) and when hot add the filet and cook until golden brown on one side, flip on all sides quickly and flip on other side and transfer to the oven for about 5 minutes.
Take them out of the oven and let them rest about 7 to 8 minutes.
Cook the Lobster Tail:
Salt and pepper and sauté them in the same pan the filet cooked for a few minutes. When cooked deglaze them with Cognac.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Hi,
I use this website all the time for my recipe inspiration and love lots and lots of them.
To make it easier find the new recipe’s added every week I think an extra section added to the main recipe category bar saying “New Recipe’s Added This Week” or something similar would make it easier to find them without scrolling through every category to find them
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Hi,
I use this website all the time for my recipe inspiration and love lots and lots of them.
To make it easier find the new recipe’s added every week I think an extra section added to the main recipe category bar saying “New Recipe’s Added This Week” or something similar would make it easier to find them without scrolling through every category to find them
Hi John, thank you for the great suggestion. We now have the “Newest Recipes” listed just under the banner section!
Can I substitute blueberries with blackberries?
Certainly! But watch for their water content! 😊C
I am elderly and like to prepare dishes that I can eat half today the the rest in a couple of different. I don’t like to eat the same thing every day.
I bought some cube steaks and am preparing with your mushroom gravy.
Do i just fry in skillet for 6-8 minutes or should I prepare in my Instapot for more tender meat?
Any suggestions are most welcome.
I send videos to my college age grandchildren to prepare. I told them it’s all about learning the why and wherefores of technic.