Curtis Stone: Surf & Turf Preparation Guide

Aussie Filet Mignon Steak Preparation

Grilling and Pan-Searing

Detailed instructions are provided for grilling and pan-searing Curtis Stone's Aussie Filet Mignon steaks to achieve medium-rare doneness. Key steps include preparing the grill or pan, seasoning the steaks generously, cooking times per side, and resting the meat.

Chef Tips

• Bring steaks to room temperature (30-45 minutes before cooking) for even cooking.
• Season generously on both sides for a flavorful crust.
• Allow cookware to achieve a deep golden-brown crust without excessive handling.
• Use olive oil sparingly, either rubbed or brushed on.
• Rest cooked steaks on a wire rack to prevent sweating and maintain juiciness.

Recipe: Brown Butter

A simple recipe for brown butter, featuring unsalted butter and lemon juice, suitable for enhancing steak dishes.

Ingredients:

• 1 stick unsalted butter, cubed
• 1 lemon, juiced

Method:

1. Heat butter in a saucepan until it stops foaming.
2. Remove from heat, stir in lemon juice, and season.

Maine Lobster Tail Preparation

Preparation and Splitting

Guidance is offered on how to prepare and split Maine Lobster Tails. This involves using kitchen shears to carefully snip the shell lengthwise, revealing the meat, and then splitting the tail into two halves.

Cooking Methods

Various cooking methods for lobster tails are detailed:

• Steamed: For whole or halved tails, with specific steaming times.
• Roasted: Instructions for roasting at 425°F, including brushing with butter or oil and seasoning.
• Grilled: Grilling halved tails on medium-high heat, focusing on achieving a browned crust.
• Seared: Pan-searing halved tails in a nonstick pan over medium heat.

Recipe: Lobster Fettuccine

A recipe for Lobster Fettuccine, incorporating lobster tails, fettuccine, olive oil, shallots, red pepper flakes, white wine, butter, and parsley.

Ingredients:

• Two 4-oz. lobster tails
• 3 tbs. olive oil, divided
• 8 oz. fettuccine
• 3 tbs. finely chopped shallots
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup dry white wine
• 3 tbs. unsalted butter
• 1 tbs. chopped fresh flat-leaf parsley

Method:

1. Prepare lobster tails by snipping and removing cartilage, then extracting and cubing the meat. Reserve shells.
2. Sauté lobster shells to create a flavorful broth base.
3. Cook fettuccine in the lobster broth until al dente.
4. Sauté shallots and red pepper flakes, then add lobster pieces and cook briefly.
5. Deglaze with white wine, add butter, and toss with pasta and parsley to create a sauce.