Easy and authentic Aussie Surf and Turf recipe
Surf and Turf combine two of the most exclusive Australian culinary specialities: tenderloin medallion and Caribbean crawfish. Don't miss this authentic recipe and try it at home.
- 250 g beef fillet medallions
- lobster tail
- 1 baguette
- 1 mango chilli sauce
- olive oil
- lime juice
- black pepper
- sea salt
Take the beef fillet medallions out of the fridge about 1-2 hours before preparation, unpack and pat dry with a kitchen towel. Then, set up the grill temperature.
Place the beef tenderloin medallions on the hot area of the grill and sear on both sides. Then, place them in the indirect area and let them simmer until they reach the desired temperature.
Cut the lobster in half and marinate before grilling. Add some lime, olive oil and salt to the meat side.
Place the two halves shell side down on the direct high heat area until the shell has turned red and the meat is almost done.
Remove the beef fillet medallion from the grill, let it rest briefly and then either halve it lengthways or place it whole on the plate, as required. Then carefully separate the lobster from the shell.
Place the meat of the lobster on the beef fillet medallion and drizzle over some olive oil, mango-chilli sauce and salt. Then add a few baguette slices and enjoy.