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Steak and Lobster with Vegetable Salad and Salsa Verde

Craig Strong's Roasted Beef Tenderloin with Vegetable Salad and Salsa Verde
Craig Strong's Roasted Beef Tenderloin with Vegetable Salad Salsa VerdeNathan Congleton / TODAY
Cook Time:
45 mins
Prep Time:
45 mins

Chef notes

This classic pairing of two elegant ingredients is an indulgent way to ring in the New Year. The rich flavors of buttery lobster and meaty steak make this dish taste indulgent, but the addition of plenty of  fresh veggies keeps it on the lighter side. 

Swap option: Beef tenderloin could be substituted with tri-tip steak or even pork tenderloin. And the lobster can be swapped out for shrimp.


Salsa verde
  • 1 cup parsley leaves
  • 1/2 cup basil leaves
  • 2 tablespoons capers
  • 2 tablespoons Dijon mustard
  • 1 clove garlic
  • 1/2 cup extra virgin olive oil
  • 1 pinch crushed red pepper flakes
Pickled turnips
  • 1/2 cup water
  • 1/4 cup red wine vinegar
  • 3 tablespoons sugar
  • 3 tablespoons sea salt
  • 1 medium turnip
  • 1 2- to 3-pound beef tenderloin
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • Sea salt and freshly ground black pepper
Vegetable salad
  • 12 extra large spears asparagus
  • 4 small carrots, peeled
  • 1 cup wild mushrooms
  • 3 tablespoons extra virgin olive oil, divided
  • 2 lobster tails, cooked and cut in half
  • 3 tablespoons Champagne
  • 1 tablespoon butter
  • 20 leaves Italian parsley
  • 10 edible viola flowers (optional)


For the salsa verde:

Place all the ingredients in a blender and purée until smooth. Set aside.

For the pickled turnips:


In a small pot, bring the water, vinegar, sugar and salt to a boil.


Peel the turnips and carefully slice them very thinly on a mandoline or with a sharp knife.


Place the turnip slices in a heatproof bowl and pour the boiling liquid over them. Let stand 30 minutes. Drain and reserve.

For the steak:


Preheat oven to 425°F. Season the beef on all sides with salt and pepper.


In sauté pan, add the butter and oil and warm over medium-high heat. Add beef and sear until browned on all sides. Place the seared meat on roasting rack in the oven and bake for 35 minutes, or until the internal temperature reaches 140°F.


Once cooked, remove from oven and let rest 10 minutes before slicing.

For the vegetables:


Bring a pot of salted water to a boil. Fill a bowl with ice and cold water and set aside.


Cut the bottom 2 inches off of the asparagus spears and discard. Using a mandoline or vegetable peeler, shave the spears into long strips. Blanch the asparagus in the boiling water for 5 seconds, then transfer immediately to the ice bath. Drain and reserve.


Using a mandolin or vegetable peeler shave the carrots into long strips. Blanch carrot slices in the boiling water for 5 seconds then transfer immediately to the ice bath. Drain and reserve.


Heat a small sauté pan with 2 tablespoons of the olive oil. Add the mushrooms and cook until tender, about 5-7 minutes. Season with salt to taste and set aside.


Add the asparagus, carrots and mushrooms to a bowl, toss with the remaining tablespoon olive oil and season with salt and pepper. Set aside.

For the lobster:

In a sauté pan, add the champagne and butter and warm over medium heat until the butter is melted. Season the butter mixture with salt, then add the lobster. Cook until just warmed through. Remove the lobster meat from the shells and slice.

To serve:

On each plate, place a handful of the vegetable salad, pickled turnips, a few slices of the steak and lobster, drizzle with the salsa verde, garnish with parsley leaves and viola flowers, if using, and serve.