Fan the Flames With a Surf & Turf Flambé | Dorothy Lane Market

Fan the Flames With a Surf & Turf Flambé

  • POSTED Feb 7th, 2022
  • BY Chef Carrie Walters

My first flambé happened on my first real romantic dinner date at a rotating circular restaurant with a great view of the city. Tableside service came complete with white gloves, a high price tag, and a lot of flames. I remember thinking "this is so good and looks so simple." And the truth is, it looks simple because in reality, it is (just keep your fire extinguisher nearby)! So many classic recipes like crêpes suzette, steak au poivre, or cherries jubilee are easy flambé dishes.

This Valentine's Day, ignite some romance by combining the heat of a classic flambé with the best of both land and sea—surf and turf. So grab Filet Mignon cut from DLM Natural Beef Tenderloin and two cold-water lobster tails from Maine. We're going to help you fan the flames and create your own drama with these two classic preparations for Lobster Flambé and Steak Diane.

Lobster Flambé

Lobster Flambé

Add some flare to your dinner with this impressive recipe for lobster tails that's sure to dazzle and delight!


For the "Turf"

Filet Mignon is a cut from DLM Natural Beef Tenderloin, and ours is lifetime free of antibiotics and hormones. When you start with a great quality steak like this, you're in for a treat. But don’t be intimidated by this cut of beef! Whether you pan sear, grill, or roast, this cut is mild and tender. It doesn’t need any complicated ingredients to make it shine—just some good sea salt and a grind or two of black pepper. Separately or together, DLM Natural Beef Tenderloin and Lobster Tail make an elegant dinner that you can prepare at home. Whether you want to share is up to you!

Steak Diane Recipe

Steak Diane

Tender filet mignon cooked to perfection in a luxuriously decadent sauce.



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