Surf and Turf

Beef Filet with Butter-Poached Lobster

Our 8 oz. Mill Street center-cut beef filet, perfectly grilled and topped with rich black garlic chimichurri, served alongside tender butter-poached lobster for an elevated surf-and-turf experience.

 

 

 

 

         

 

Hand-selected for its exceptional tenderness, this 8 oz. center-cut beef filet is grilled to perfection and finished with a house-made black garlic chimichurri, blending aged black garlic, fresh herbs, olive oil, and a touch of acidity for deep, savory complexity. Paired with sweet, butter-poached lobster gently cooked in rich, aromatic butter, this refined surf-and-turf showcases premium ingredients brought together in a bold yet elegant balance of flavor and texture.

 

Black Garlic Chimichurri (Make First)

INGREDIENTS

• 6 cloves black garlic – SGC# 192228
• 1 cup flat-leaf parsley, finely chopped – SGC# 181531
• 2 tbsp fresh oregano (or 1 tbsp dried) – SGC# 181787
• 1 small shallot, minced – SGC# 193649
• 1 tbsp red wine vinegar – SGC# 125417
• Zest of ½ lemon – SGC# 192716
• ½ tsp crushed red pepper (adjust heat) – SGC# 181333
• ¾ cup extra-virgin olive oil – SGC# 065312
• Kosher salt to taste – SGC# 052100

Method

1. Mash black garlic into a smooth paste.
2. Stir in parsley, oregano, shallot, vinegar, lemon zest & chili flake.
3. Slowly whisk in olive oil.
4. Season with salt. Let rest 30 minutes for flavor to bloom.

 

 

Butter-Poached Lobster Tails

INGREDIENTS

• 2 cold-water lobster tails (4–5 oz each) – SGC# 213725
• 1½ cups unsalted butter – SGC# 054130
• 2 tbsp water
• 1 garlic clove, lightly smashed – SGC# 192922
• 1 sprig thyme – SGC# 181664

Method

1. Remove lobster meat from shells carefully.
2. In a small saucepan, melt butter with water over very low heat (160–170°F).
3. Add garlic & thyme.
4. Gently submerge lobster and poach 10–12 minutes until just opaque.
5. Remove and rest in warm butter until plating.

 Do NOT boil or simmer—low heat keeps it tender.

 

 

8oz Center-Cut Filet Mignon

INGREDIENTS

• 2 × 8oz center-cut Mill Street filet mignons – SGC# 311891
• Kosher salt & cracked black pepper – SGC# 
• 1 tbsp olive oil – SGC# 065312
• 2 tbsp unsalted butter – SGC# 054130
• 2 garlic cloves, smashed – SGC# 192922
• 2 sprigs thyme – SGC# 181664

Method

1. Let steaks come to room temp (30 minutes).
2. Season generously with salt & pepper.
3. Heat cast-iron skillet until smoking.
4. Add oil, then steaks—sear 2½–3 minutes per side.
5. Add butter, garlic & herbs; baste constantly.
6. Pull at 125–128°F for medium-rare.
7. Rest 5–7 minutes.

 

1. Spoon black garlic chimichurri across steak.
2. Place butter-poached lobster alongside or atop steak.
3. Drizzle lobster butter lightly over plate.

Finish with flaky salt & fresh herbs

Offered exclusively for Valentine’s Day, this elegant surf-and-turf entrée is crafted to elevate the evening, pairing indulgent flavors with thoughtful preparation. Designed for a night of connection and celebration, it delivers a refined dining experience that feels both intimate and unforgettable, perfect for marking the occasion with someone special.