Surf & Turf (Lobster & Tenderloin)

Cooks In Cook & Hold Ovens

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Ingredients

250g beef tenderloin; 1 lobster tail; 50g clarified butter; olive oil (2 tea-spoon);  a pinch of Paprika ;

  salt and pepper 

Preparation

Step 1: Preheat the Combi to 300℃.

Step 2: Rub some olive oil onto the tenderloin and season with salt and pepper. Place into the Combi, set to 
                    convection mode 280℃ and grill the steak for 2 minutes on each side.

Step 3: Remove the steak from the Combi and place into the Alto-Shaam Halo Heat™ Cook & Hold and set to
                   holding mode 60℃ and hold for 5 minutes.

Step 4: Season the lobster tail with salt, pepper and paprika. Brush the clarified butter onto the lobster tail.

Step 5: Put the lobster tail in the Combi and set to steam at 100℃ for 3 minutes. Heat the browning bar and 
                   place the lobster tail to broil for one minute.

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