This dish was a kind of surf and turf, with sauteed spinach and duck fat poached creamer potatoes.
The lobster was poached in the immersion circulator at 145 degrees Fahrenheit for about fourteen minutes. This seems to be the perfect time/temperature for lobster tail, leaving it fully cooked and with the perfect texture.
The beef tenderloin was cleaned, left whole, and bagged with garlic, shallots, rosemary, thyme, kosher salt and ground black pepper. It was cooked at 125 degrees Fahrenheit for an hour and a half. It was seared quickly before slicing for service, and seasoned again before plating. The beef we use for this preparation is Certified Prime, Angus beef with outstanding marbling. The cooking process is so gradual that it leaves all of the phenomenal intramuscular fat intact. The process of cooking sous vide is so reliable and has such predictable results that we were able to prepare this tenderloin for a party of 80 in the context of a five course dinner…every slice was perfect and cooked uniformly!
Just a note about the rosemary “skewer”: I don’t typically serve inedible garnish on a plate, but the surf and turf tower required some server-proofing before it went to the table.