Classic Surf & Turf with Sautéed Spinach

Method

Directions

1. 1
   Season filet with salt and pepper.
2. 2
   Smoke filet until internal temperature reaches 120°F (about 90 minutes at 180°F).
3. 3
   While filet is smoking, prepare garlic butter compound. Melt butter in saucepan over medium-high heat, add garlic and stir until starting to brown, about 3 minutes. Mix in lemon juice and let steep over low heat for about 10 minutes. Set aside.
4. 4
   After smoking filet, finish it over a blazing hot charcoal grill, about 1 minute a side. Let rest.
5. 5
   On same charcoal grill over indirect heat, roast the lobster tails brushed with garlic-lemon-pepper butter until an internal temperature of 140°F.
6. 6
   Prepare sautéed spinach. In a large pot or Dutch oven, heat olive oil and butter and sauté garlic over medium heat for about 1 minute. Add spinach and red pepper flakes, toss with the oil and garlic mixture, cover and cook for 2 minutes until wilted. Salt to taste.
7. 7
   Plate the filet alongside the lobster tail, spoon over any remaining garlic-lemon butter, and serve with the sautéed spinach.