Surf & Turf

A decadent Sous Vide take on Filet and Lobster. Great for that special meal.

Author

James Beshada

I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• 4 Filets Steaks
• Salt to taste
• Fresh Ground Pepper
• 4 Lobster tails
• 4 tbsp Butter
• Bernaise Sauce (optional)

Directions

1. Generously salt filets and leave uncovered in your fridge for 4 hours. Up to overnight.
2. After dry brining filets gather your lobster tails. Start off by bagging your filets.
3. Set your Anova to 130 degrees F / 54.4 C. Place bags with filets in the bath for two hours.
4. Turn attention to the lobster tails. Boil water in a medium pot. Once boiling, drop tails in for 1 minute.
5. After a minute. Transfer tails to a quick ice bath. When chilled. Take tails out of the shell. Combine tail meat with butter into a ziplock style bag. When your filets have one hour remaining, drop the bag with your tails into the bath and cook for one hour.

Finishing Steps

1. Remove filets from bag and dry with paper towels. When dry, generously pepper each side.
2. Heat a cast iron skillet over high heat till lightly smoking. Add a high smoke point oil such as avocado oil and sear each filet for 1 min each side.
3. Remove lobster from the bath. To plate you can slice the tail in half and place on top
4. Or you can shred and position on top
5. Either way you choose, top with a delicious sauce such as a Bernaise either homemade or store bought.