MU Y O N T H EY U MM EN
SURF AND TURF INGREDIENTS Pomme Bouchon (Fondant Potatoes): • 250g potatoes • 200g butter (clarified) • 1 twig fresh thyme • 2 garlic cloves Sirloin Steak: • 200g steak • 300ml corn oil • 1 lobster tail (blanched for 3 minuteswhole lobster, peel tail from shell and keep chilled in fridge) Lobster Sauce: • 340g peeled lobster bodies • 30g butter • 50g fennel • 100g tomato slices • 20g tomato paste • 240ml Hennessey • 1ltr Lobster liquid • Rocket leaves
METHOD 1. For the Fondant Potatoes, peel and shape into two cylindrical shape. If you don’t have clarified butter, melt unsalted butter in a cast iron pan, separate the milk and water from the butter fat. Once melted this can be done by chilling the butter and spooning out the solid butter fat. In a cast iron pan melt your butter fat on medium heat, add in your potatoes, thyme and garlic. Turn over the potatoes every 5-6 minutes twice. Once done, go to low heat, cover your potatoes and let cook for 30 minutes but consistently checking they do not burn. 2. For the sirloin steak, heat the oil then deep fry your steak to your perfect level of doneness, 3 minutes should be a perfect medium. Leave to rest before portioning/ slicing. 3. For the Sauce, heat a heavy based pan over medium-high heat and sear lobster shells for about 3 minutes in olive oil. Then add the butter and roast the shells some more until they turn bright red. Add the tomato slices and fennel. Roast for about
5 minutes, add the tomato paste and cook for 5 minutes stirring constantly so as not to burn. Add the Hennessy and reduce, add the lobster stock and simmer 25 minutes. Remove and strain. Reduce sauce to get a thick consistency. 4. To finish take the lobster tail, in a separate shallow pan, heat 100ml lobster stock. Place the tail in the stock and baste until slightly firm and hot. Once the steak has rested for 10-15 minutes, slice to desired portion. For the potato, heat in the butter and plate to desired licking. Garnish with the rocket leaves and olive oil.
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