Surf & turf

Serves 2
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All ingredients should be eaten within 48 hours of receiving your box

Surf & turf - A classic seafood and steak served together as a single course. Including ½ a lobster each and a côte de boeuf weighing in at 800g accompanied with triple-cooked chips, watercress salad and black truffle mayonnaise, our interpretation will satisfy the biggest of appetites.

Additional information

Côte de boeuf: 35-day matured grass-fed British côte de boeuf (approx. 800g), thyme, garlic, butter (milk), salt, pepper

Lobster: (crustaceans), butter (milk), garlic, chives, parsley, chervil, tarragon, lemon

Chips: potato, salt, oil

Pickled shallot/watercress salad: shallot, sugar, red wine vinegar (sulphites), pepper, salt, watercress

Truffle mayonnaise: black truffle, egg, oil, mustard, salt, pepper

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.






Prep time
10 mins

Cooking time

10-20 mins (plus resting time 10 mins)

You will need

A frying pan and a roasting tray

Cooking instructions

For the côte de boeuf
  1. Preheat your oven to 180c/160c (fan) / gas mark 4
  2. Preheat the grill to the highest setting
  3. Remove the côte de boeuf from the packaging and bring to room temperature, season generously with fine salt all over and cracked black milled pepper
  4. Heat 1 tbsp. of sunflower oil in a large frying pan over a medium heat
  5. Place the joint into the pan and seal all sides
  6. Now reduce the heat, add a very large knob of butter (60g) and spoon the foaming butter over the joint until golden brown all over
  7. Place the sealed joint into a large roasting tray and cook in the oven. Cook your joint to your liking - please see cooking temperature guidelines below for your meat thermometer 
  8. Remove the joint from the oven, loosely cover with tin foil and rest for 10 mins
  9. Place triple-cooked chips into a large roasting tin and cook for 10-12 mins

For the lobster

  1. Remove lobster from packaging and place onto a baking tray
  2. Spoon the garlic butter evenly over the lobster meat
  3. Reheat under the grill for 7-8 mins until the butter has melted and the meat is hot

To serve

  1. Place the rested côte de boeuf and lobster on a large serving board or platter together with the triple cooked chips, watercress, pickled shallot salad and black truffle mayonnaise
  2. If you wish to heat up the food using another method that you feel more comfortable with then please use that method
Cooking temperature guidelines

Rare - 50°C (122°F) approx. 8-10 mins

Medium rare - 55°C (131°F) approx. 12-14 mins

Medium - 60°C (140°F) approx. 16-18 mins

Medium well - 65°C (149°F) approx. 18-20 mins

Well done - 70°C (158°F) approx. 20-22 mins

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Allan T.
United Kingdom United Kingdom

surf turf footie

It was hard to decide the highlight the surf and turf or england and the football. In the end it was an easy choice the dinner was a clear winner ! Another great performance from the chefs.


Hand Picked at Home

What a decision to make but thank you!