Seasonal Surf ‘n’ Turf

Recipe by Melbourne Jade

  • 250g organic salted butter, softened
  • ½ bunch mixed fresh herbs (parsley, thyme, oregano)
  • 2 cloves garlic, crushed
  • ½ teaspoon salt flakes
  • 1 bunch silverbeet, washed well
  • Extra virgin olive oil, for cooking
  • 1 clove garlic, sliced
  • 2 X 200g eye fillet steaks
  • 1 Western rock lobster tail, split in half lengthways
  • 1 lemon, zested
  1. To make compound butter, mix all ingredients until well blended. Place a large sheet of plastic wrap on the kitchen bench and add butter towards the bottom in a rough log shape. Roll plastic wrap over the butter and form into a tight log shape. Tightly seal the ends before storing in the fridge to firm for at least an hour.
  2. While firming, prepare the silverbeet. Discard all stems and cut the leaves into 3 parts. Place into a pot of boiling water for 3-4 minutes. Drain well and put aside. Preheat oven to 200 degrees. 
  3. Heat a grill pan on high. Lightly oil and season steaks and lobster. Place into grill pan and cook on both sides for 3-4 minutes. Add a butter disc to each piece before placing in oven for 5 minutes to finish cooking. 
  4. Heat a frypan on high. Place oil and garlic into pan and cook for 1-2 minutes. Saute silverbeet for 2-3 minutes. Grate over lemon zest. 
  5. To serve, place a bed of silverbeet on each plate and top with eye fillet and lobster. Add an extra butter disc while it’s hot before serving.

Serves 2.

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