If you’re looking for that Surf and Turf menu for a romantic night in or a dinner party, I’ve got you 100% covered!
This surf and turf menu is no joke!! It’s better than any steakhouse you’ll ever go to and it’s for sure guaranteed to rock anyones world. If you need a special dinner menu for a special occasion, look no further.
We’ve got steak for 2, lobster risotto, an incredible avocado grapefruit fennel salad, a champagne cocktail and chocolate mousse for dessert. Truly a perfect menu. All the recipes below serve 2 people, with the exception of the risotto – that will feed 2 people and then leave leftovers because leftover risotto is the gift that keeps on giving!
T-Bone Steak for Two
- 2 tablespoons olive oil
- 1/4 cup butter, plus 2 tablespoons
- 2 pound T-bone steak, about 1-1 ½ in thick
- Kosher salt and freshly cracked black pepper
- 4 sprigs fresh thyme
- 8 whole garlic cloves (4 left whole and unpeeled, 4 thinly sliced)
- 2 tablespoons fresh rosemary
- 1/4 cup parsley leaves
- Remove the steak from the fridge and pat it dry with paper towels, sprinkle heavily with salt and pepper on all sides and let sit at room temperature for about 15 minutes.
- Heat ¼ cup of butter and the oil in a large cast iron skillet over high heat, when melted and foamy add the steak, thyme and whole garlic cloves. Cook 4-5 min per side, moving the steak around every minute and spooning melted butter over the steak. Don’t forget to sear the sides. If you like a steak more than medium rare cook an additional 1-2 min.
- Remove steak from the pan and let rest 5 min.
- Return pan to high heat, add in 2 tablespoons butter, when it’s melted add in rosemary and thinly sliced garlic and quickly fry until the garlic just begins to brown.
- Pour directly over the steak and serve topped with parsley.
- 1 pound lobster tails (thawed)
- 5 1/2 cups chicken stock
- 1/4 cup butter
- 2 leeks, white part only washed and chopped
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine
- pinch of saffron
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup frozen peas
- kosher salt and freshly cracked black pepper
- fresh chives
- lemon wedges
- Bring a large pot of salted water to a boil, carefully place lobster tails in the pot and cook about 1 minute per ounce. If the average weight of the tails is 4 ounces it will take about 4-5 min total. Remove from the pot and allow to cool before removing the shells with kitchen shears. To remove: cut along the length of the tail and pop out the meat. Reserve shells. Chop lobster meat into bite size pieces and set aside.
- Heat the chicken stock and reserved lobster shells in a small pot over medium high heat, bring to a boil, reduce heat to low and simmer for 20 minutes. Remove shells and keep stock over low heat
- In a large sauté pan over medium high heat melt the butter and cook the leeks until soft about 5 min.
- Add the arborio rice to the leeks and butter and cook the rice for 3 min.
- Add the white wine and a big pinch of saffron, stirring often and cook until the wine is almost gone.
- Start adding the stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed, stirring often.
- Once the rice is just tender add in the parmesan, lobster pieces and frozen peas. Continue stirring to melt cheese and warm the lobster.
- Remove from the heat, season with salt and pepper and serve with additional parmesan, chopped chives and a squeeze of fresh lemon
Avocado Citrus and Fennel Salad
- 1 small fennel bulb, core removed shaved thin, about 1 cup
- 2 tablespoons fennel fronds, chopped
- 1 bunch upland cress or arugula
- 1 cara cara orange, peeled and segmented
- 2 radishes, sliced paper thin
- 2 tablespoons toasted pistachios, crushed
- 1 ripe avocado, cut in half and peel removed
- Kosher salt and freshly cracked black pepper to taste
For the Vinaigrette
- 1 lemon, juiced
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dijon mustard
- 3 tablespoons olive oil
- 1 tablespoons chopped shallot
- 1 garlic clove, minced
- pinch of ground coriander
- kosher salt and freshly cracked black pepper to taste
- In a large bowl combine the vinaigrette ingredients and whisk to combine.
- Add the fennel, watercress, orange segments and radishes to the vinaigrette, toss to combine
- Place half an avocado onto a salad plate and top with fennel salad, garnish with toasted pistachios and chopped fennel fronds. Drizzle any remaining vinaigrette over each salad.
St. Germain Rosé Spritz
- 2 ounces vodka
- 1 ounce grand marnier
- 1/2 ounce St. Germain
- dash of bitters
- 6 ounces Sparkling Brut Rosé
- Lemon twist for serving
- In a cocktail shaker filled 2/3 with ice, combine vodka, grand mariner, St Germaine and a dash of bitters. Shake and strain into two chilled coupe champagne glasses.
- Top with brute rose and serve garnished with a lemon twist
For the Mousse
- 6 ounces bittersweet chocolate, chopped into small pieces
- 3 large egg whites, at room temperature
- 4 tablespoons white sugar
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
For the Raspberry Sauce
- 2 1/2 cups fresh raspberries
- 1/4 cup sugar
- 1 teaspoons fresh lemon juice
- Fresh whip cream for serving
- Melt the chocolate in a double boiler or in a microwave safe bowl.
- In the bowl of a stand mixer, fitted with the whisk attachment, beat the egg whites starting on low and slowing increasing the speed to medium high, after about a minute start slowly sprinkling in the sugar. Beat egg whites until them form firm peaks. Remove to a small bowl.
- Wipe out the bowl of the stand mixer and clean the whisk attachment, don’t use hot water.
- Whip the cream and vanilla in the stand mixer until soft peaks form.
- In a large bowl with the melted chocolate gently fold in the egg whites. Add half of the whipped cream and fold in, once almost fully mixed add in remaining whipped cream. Completely cover the mousse and chill for 1 hour or even overnight.
- Make the raspberry sauce by combining everything in a blender and puree until smooth. Strain to remove seeds into a bowl and keep in the refrigerator for up to 3 days.
- Serve chocolate mousse with a drizzle of raspberry sauce, a dollop of whipped cream and fresh raspberries.