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