istock 1177387587 1

What’s Cooking at Wasatch: Christmas Surf and Turf

Chef Mirza’s Christmas Surf & Turf

Wasatch Crest’s Head Chef, Mirza Miljkovich, cooked up a Christmas feast for our clients. He made his signature surf and turf with broccolini and root vegetables. Pick up some holiday tricks and tips from his Christmas cooking tutorial below. 

Stray away from the traditional holiday turkey and ham this year, and brighten up Christmas with some steak and lobster. The best part — the whole dinner only takes about 20 minutes from start to finish. 

To recreate Mirza’s Signature Surf and Turf, here’s what you’ll need:

Filet mignon (4)

Lobster tail (4)

Broccolini (8-10 stalks)

Carrots (4-6)

Sweet Potatoes (2-4)

Yams (2-4)

Parsley 

Lemon pepper

Cajun spice

Lemon (2-3)

Ghee or butter (1-2 sticks)

Whole red onion for flavor

*Makes Christmas dinner for four.

 

Lobster Tail:

Preheat the oven to 450 degrees. Prepare the lobster tails by slicing them down the middle, but avoid cutting through the bottom shell. Pull the meat from the shell, but leave the meat attached to the tail. Lay the meat over the outside of the shell. Sprinkle the lobster meat with lemon pepper and cajun spice. Place the tails on a cookie sheet and bake in the preheated oven for about ten minutes. 

 

Filet Mignon:

Add a few tablespoons of oil to a heated skillet. Rub red onion along the bottom of the pan to add more flavor. Salt the filet but skip the pepper because pepper burns easily. Add the filet to the pan and cook each side for two minutes to achieve a medium-rare temperature. Cook the steak a little longer if you prefer it more well-done. 

Broccolini:

Blanch the broccolini by soaking it in boiling water for 1-2 minutes. Remove the broccolini from the water and sprinkle it with salt. 

Root Vegetables:

Boil water in a large pot. Add the chopped carrots and potatoes to the boiling water. Boil vegetables for 10-15 minutes or until tender. Strain vegetables and toss with oil, chopped parsley, salt, and pepper.  

Serve the meal with a halved lemon, dinner roll, and melted butter or ghee for dipping. 

About the Author

Head Chef Mirza Miljkovich brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.

Schedule a Consultation

  • * All indicated fields must be completed. Please include non-medical questions and correspondence only.
  • This field is for validation purposes and should be left unchanged.

Scroll to Top