2, 8-10 oz Beef Tenderloin Filets
1 cup Clarified Butter
2 Garlic Clove, Minced
2, 8-oz Lobster Tails
Louisiana Grills Chop House Steak Rub
Salt & Pepper
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.
The balanced Oak Hardwoods flavors of Louisiana Grills’ Tennessee Whiskey Barrel Wood Pellet Blend are versatile enough to handle both the delicate lobster tail and the hearty beef tenderloin.
Note: This recipe uses Louisiana Grills Chop House Steak Rub seasoning.
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.