Dining at Resort at Squaw Creek is an elegant and varied affair. The myriad North Lake Tahoe restaurants offer everything from casual patisserie breakfasts for guests-on-the-go to sumptuous five course dinners for families and friends reconnecting amidst the beauty of Lake Tahoe.

For meeting and event guests of Resort at Squaw Creek, the banquet menus offer a resplendent display of culinary options, many of which incorporate local and regional ingredients.

The Surf & Turf Trio is one of our banquet guests most popular choices for elegant dinners. Featuring an 8 oz. beef tenderloin, jumbo prawns, and a lobster tail, the Surf & Turf Trio is sure to impress.

We've included the recipe below so you can recreate it in your own kitchen for special occassions.

 

Surf and Turf Trio 

Ingredients

1 ea                             8 oz Beef Tenderloin
2 ea                             Jumbo Prawns – U12, peeled and deveined
½ ea                            Lobster tail – 3 oz total weight
1 clove                         Garlic
2 tablespoons              Lemon Juice
2 tablespoons              Chopped Parsley
1 ½ tablespoons          Butter
TT                                Salt and Pepper
4 oz                              Starch - of your choice
4 oz                              Vegetable - of your choice

Preparation

In a large saucepan, add butter and heat over medium high heat.  Add shrimp and lobster tail and cook until golden brown on one side then turn, about 3 minutes.  Turn the shrimp and lobster tail then add the garlic and lemon juice and cook until the garlic is fragrant but shrimp are still translucent, 1-2 minutes.  Add salt and pepper to taste.  Meanwhile, grill the tenderloin to desired temperature.  To compose the plate, place the prepared starch and vegetable in the center of the plate with the tenderloin atop.  Place the lobster tail to the side and cascade the shrimp from the tenderloin to the scallop.  Spoon some of the pan juices over the prawns and lobster tail then garnish with parsley and enjoy.