Pan Roasted Beef Tenderloin & Lobster with Buttered Turnips and Creamed Kale
Enjoy this outstanding new recipe with ingredients sourced from the Franklin Farmers Market of Franklin, Tennessee by outstanding Chef and Caterer Michael Martin of South Fork Catering. The Beef Tenderloin is from Tennessee’s own Bear Creek Farm, Lobster Tails from Wild Alaska Salmon and Seafood, tender Baby Kale from Norton Family Farm, young baby Turnips from Beaverdam Creek Farm, with fresh Thyme from Rose Creek Farms. All ingredients prepared in a single cast iron skillet!
2 – 6oz Beef Tenderloin Steaks (Bearcreek Farm)
2 – 4oz Wild Caught Lobster Tails (Wild Alaska Salmon and Seafood)
1 Bunch Young Turnips, Sliced ¼” Rounds (Beaverdam Creek Farm)
½ Pound Baby Kale (Norton Family Farm)
2 Tbls Unsalted Butter
2 Garlic Cloves, Chopped Finely
½ Cup Heavy Cream (Hatcher Dairy)
1 Tbl Grated Parmesan
Kosher Salt & Black Pepper as needed
Fresh Thyme (Rosecreek Farms)
1 hour prior to cooking- Remove steaks and lobster tails from the fridge and allow them to come to room temp. Heat your oven to 350F. Split the lobster tails in half using a pair of scissors to cut through the shell and then a knife to cut through the flesh. Set aside on a plate, shell side down. Season the steaks with kosher salt and a good amount of black pepper, set aside.
Heat a cast iron skillet on the stove to medium-high heat and then add 1 tablespoon of butter. When the butter is hot and begins to sizzle, add the steaks. Pan roast the steaks on one side for about 1-2 minutes or until you have seared the meat and has begun to brown nicely. Turn the steaks over and then put the skillet in the preheated oven and continue to roast another 4-6 minutes. Take the skillet out of the oven and remove the steaks to a plate and let rest for 10 minutes. Meanwhile add the remaining tablespoon of butter to the skillet and then season the lobster tails with a little salt, and then add them to the skillet shell side up. Return the skillet to the oven and roast the lobster for about 2 minutes. Then turn the lobster tails shell side down and continue to roast in the oven for another 2 minutes. Remove the lobster to a plate and let rest while you roast the turnips. Add the sliced turnips to the skillet and a touch of salt and return to the oven and let them pan roast for about 4 minutes. Return the skillet to the stove and remove the roasted turnips to a bowl and set aside. Add the garlic to the skillet and let sizzle for a minute then add the cream and bring up the heat to medium-high to start boiling and reducing the cream. Once the cream begins to thicken then add the baby kale and stir to wilt and continue to cook for another few minutes. Turn off the heat and stir in the grated parmesan. Check the seasoning and adjust salt as needed.
Warm 2 dinner plates in the oven quickly and then begin plating the roasted turnips. Make a ring in the center of the plates with the turnips, then spoon in the creamed kale into the center. Top the greens with beef tenderloin steaks and drizzle any of the juices that were collected during resting over the steaks. Place two split lobster tails on each plate and also drizzle any collected juices over the lobster. Garnish with a few picked thyme leaves and enjoy this delicious pan roasted beef tenderloin and lobster delight!
Enjoy, happy Valentine’s Day!
Recipe Courtesy of Chef Michael R Martin – South Fork Catering Co.