Classic Surf & Turf with Sautéed Spinach

Pop open a bottle of wine and enjoy the classic combo of a tender, hearty steak and rich, buttery, ocean-brined lobster. Enjoy it alongside garlicky sauteed spinach for a luxurious meal — no restaurant reservations required.
Classic Surf & Turf with Sautéed Spinach

Photo and recipe by Crowd Cow Steak Holder Black O.

INGREDIENTS

Surf & Turf
Lobster
Filet Mignon (Tenderloin)
Salt & pepper
1/2 c butter
1/2 Tbsp minced garlic
1 Tbsp fresh lemon juice
1/2 tsp ground black pepper

Sauteed Spinach
Spinach
Olive oil
Butter
Garlic, minced
Red pepper flakes

INSTRUCTIONS

  1. Season filet with salt and pepper.
  2. Smoke filet until internal temperature reaches 120°F (about 90 minutes at 180°F).
  3. While filet is smoking, prepare garlic butter compound. Melt butter in saucepan over medium high heat, add garlic and stir until starting to brown, about 3 minutes. Mix in lemon juice and let steep over low heat for about 10 minutes. Set aside.
  4. After smoking filet, finish it over a blazing hot charcoal grill, about 1 minute a side. Let rest.
  5. On same charcoal grill over indirect heat, roast the lobster tails brushed with garlic lemon pepper butter until an internal temperature of 140°F.
  6. Prepare sauteed spinach. In large pot or Dutch oven, heat olive oil and butter and saute garlic over medium heat for about 1 minute. Add in spinach and red pepper flakes, toss with oil/garlic mixture, cover pot and cook for 2 minutes until wilted. Salt to taste.
  7. Serve and enjoy!

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