Local Beef Tenderloin
Add center-cut beef tenderloin to a surf-and-turf dinner and pair it with lobster tails, crab cakes, king crab or jumbo shrimp.
Angus Beef Tenderloin (7ā8 oz)
Premium Cajun Sausage
Premium Meats from the Butcher's Side of the House
A seafood house keeps a short list of meats for one reason: some of the best crab dinners are only half crab. This collection is that list, chosen to hold their own beside shellfish rather than compete with it.
The Steakhouse Cut
The Angus beef tenderloin is a 7ā8 oz center cut, the classic partner for a crab cake or lobster tail on a surf and turf plate. Sear it hard, rest it properly, and it carries the land side of the dinner without stealing the sea's spotlight.
The Cajun Wildcard
The premium Cajun sausage earns its place the way Gulf cooking always has beside Chesapeake seafood: smoke, garlic and pepper that season everything they touch. Slice it beside steamed shrimp, fold it into a seafood boil, or lay it on the grill while the crabs steam.
Both ship frozen and ride in the same insulated cooler as a seafood order. To skip the assembly entirely, our surf and turf combos pair these cuts with lobster, crab cakes and shrimp in ready-made dinners.
Cook the Cut and Seafood on Separate Timelines
Use the listed 7ā8 oz weight for portion planning. USDA guidance calls for whole beef steaks and roasts to reach at least 145Ā°F followed by a three-minute rest; diners may prefer a higher temperature. A thermometer gives a more dependable result than color. Rest the tenderloin while finishing lobster, crab cakes or shrimp so each component reaches the plate at its best.
Plan One Filet Per Main-Course Diner
Use one listed tenderloin portion per person when steak is a co-feature of the plate, then scale seafood and sides around appetite. Keep raw beef physically separated from cooked crab cakes, lobster and garnishes. Use clean utensils and a clean serving plate after cooking, and refrigerate leftovers promptly rather than leaving a mixed surf-and-turf platter at room temperature.
