Ingredients 2 lobster tails, halved lengthways
25g butter
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2 garlic cloves, crushed
finely grated zest of 1 lemon
Grilled asparagus and lime wedges, to serve
Truffle paste and gold leaf, to serve
Truffle mash 1kg Yukon Gold or Dutch Cream potatoes, peeled, halved
125ml thickened cream
25g butter, chopped
2 tsp truffle oil
Cream sauce 1 tbs olive oil
3 garlic cloves, crushed
250ml dry white wine
125ml chicken stock
125ml thickened cream
Steak 1 tbs olive oil
4 x 300g eye fillet steaks, at room temperature
25g butter
4 garlic cloves, sliced
1 tbs rosemary leaves
1 thyme leaves
Surf and Turf Credit: Seven Method To make truffle mash, place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. Pass potatoes through a ricer. Add remaining ingredients and beat with a wooden spoon to combine. To make cream sauce, heat oil in a large deep frying pan over low heat. Cook garlic until soft but not coloured. Add wine and simmer until reduced by half. Stir in stock and cream and simmer until thickened to form a light creamy sauce. Season generously. To cook steaks, heat oil in a large frying pan over high heat. Season steaks generously. Cook for 2-3 minutes or until browned and caramelised. Add butter, garlic and herbs. Turn and cook steaks for a further 2-3 minutes or until cooked as desired. Transfer to a rack and lightly cover with foil to rest for 5 minutes. Place lobster tail halves on an oven tray. Dot with butter, garlic and lemon zest. Season. Cook under a hot grill for 5 minutes or until just cooked through. Serve steak and lobster with mash, asparagus and lime wedges. Garnish mash with truffle paste and gold leaf. Tips We cooked our steaks sous-vide on the day (for 2 hours at 47C), before searing, as we were cooking for a large number of serves and wanted to ensure an even result. Here we have provided a more conventional method which is easily reproduced at home.