Bistro Surf and Turf For Two
This delicious bistro/cafe surf and turf is perfect for to impress that special someone for dinner.
Ingredients
2 rib eye steaks
2 lobster tails
2-3 golden potatoes
16 asparagus spears
2-3 summer squash, sliced
1 bell pepper, sliced
4 cups fresh spinach
2 cups sliced mushrooms
4 tbsp butter
1/4 cup flour
4 cups milk
1 tbsp chicken bullion
Salt and pepper to taste
Instructions
1
Season the rib eye steaks with salt and pepper and pan sear 3-5 minutes on each side or until the internal temperature reaches 130 degree’s or desired doneness. Cooking times will vary depending on how thick the steaks are.
2
To prepare the lobster tails, cut the tail all the way down the back and carefully remove the tail. Season the tail with butter, salt and pepper and carefully place the tail half way back into the shell. Place on an oven safe pan and broil for about 4 minutes or until the lobster tail is fully cooked. Spoon melter butter of the top before serving.
3
In a large pan add enough oil to lightly coat the bottom of the pan. Saute asparagus, summer squash and bell pepper until tender. Add the fresh spinach and wilt with the other vegetables. Salt and pepper to taste.
4
Wash and chop the potatoes placing them in a sauce pan. Cover with cold water, bring to a boil and simmer until they are fork tender. Using a potato masher, mash the potatoes, season with butter salt and pepper.
5
To make the pan gravy, melt the 4 tbsp of butter in the pan and stir in the flour to create a roux. Pour in the milk and add the chicken bullion stick to incorporate. Adjust seasoning, bring to a boil to thicken and serve over the mashed potatoes.
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