Surf and Turf with Wilted Spinach, Watercress and a Mustard Sauce

Succulent fillet steak and lobster served with wilted greens and a rich, creamy grain mustard and tomato sauce.

Dinner Beef Seafood High Protein Gourmet

Estimated Nutrition

Calories

1207.8

kcal / serving

4831.2 kcal total

Carbs

11.1g

per serving

44.5 g total

Fat

95.5g

per serving

382.1 g total

Protein

67.1g

per serving

268.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Grain Mustard

Dairy

Butter

For frying

Butter

For the sauce

300

Double Cream

For the sauce

Fruits

piece

Lemon

Juice only

Liquids

150

White Wine

Dry

Meat

700

Fillet Steak

Four portions of 175g each

NutsSeeds

tbsp

Chive

Finely chopped

OilsFats

tbsp

Olive Oil

For frying

Seafood

1000

Lobster

Cooked

Vegetables

250

Spinach

For wilting

250

Watercress

Leaves picked

piece

Shallot

Finely diced

piece

Tomato

Skinned, deseeded, and chopped

Method

Sauté shallots in butter, then reduce the wine and cream by half.

Season steaks and fry in hot butter and oil for 2-3 minutes per side.

Stir in mustard, tomatoes, and chives to the sauce and season.

Serve steak and lobster inside shells with wilted greens and sauce.

Rest the steaks for 6 minutes, turning once halfway through.

Warm lobster meat in butter and season with salt, pepper, and lemon juice.

Wilt spinach and watercress in a hot pan with butter and oil.

Crack lobster claws and halve the tails to extract meat, reserving the shells.