Impress your special guests with this elegant surf and turf dish. Smoked Beef Tenderloin is finished with a reverse sear and served with Broiled Lobster Tails. The result is a smoky wood flavored beef tenderloin with a nice, crusty char and a delicate and succulent lobster tail. Created by Louisiana Grills’ Executive Chef Steve Grover, this is an excellent selection for Valentine’s Day as the contrast in light and hearty elements are truly satisfying.
Pre-heat grill to 200F. While the grill is preheating, season each filet with the Louisiana Grills Prime Steakhouse Rub, making sure to season both sides.
Place the filets on the grill and smoke for 30 minutes.
While they are smoking, prep the lobster tail, using a sharp knife or kitchen shears, cut down the center of the top shell then gently lift the meat out of the shell. Do not completely remove the meat, set it on top of the shell (with it out of the shell it can be completely seasoned and will cook faster).
After smoking the filets, remove them from the grill.
Open the broiler plate on the grill and set the temperature to 450F and preheat the grill for 5 minutes with the lid open.
Place the filets over the open flame until desired grill marks are achieved, then remove.
Close the boilerplate and place the filets back on the grill and cook and additional 8-10 minutes for medium rare.
Season the lobster tail with a little, minced garlic and salt and pepper.
Remove the filets from the grill cover with foil and let them rest for 10 minutes.
While the filets are resting place the lobster tail on the grill for only 6-8 minutes (they cook fast).
Remove the lobster from the grill serve with clarified butter and your favorite side.
Special Tools
Aluminum Foil
Kitchen Shears
Tips:
From Louisiana Grills Executive Chef Steve (@supergriller): This is a fast cook, so it is important to have all your “Mis en Place” (everything in place) when starting to cook this recipe.
