Surf and Turf: Filet Mignon with Lobster Tail
Ingredients:
For the Lobster Tail:
2 lobster tails
2 tbsp melted butter (plus more for dipping)
1/2 tsp paprika
1 tsp chopped fresh parsley
1 lemon, cut into wedges
Salt, to taste
For the Filet Mignon:
2 filet mignon steaks
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, smashed
2 sprigs fresh thyme or rosemary
Instructions:
Prepare Lobster Tails:
Preheat oven to 425°F (220°C).
Using kitchen shears, cut the top shell of the lobster tails lengthwise to expose the meat. Gently lift the meat above the shell, keeping it attached at the base.
Brush lobster meat with melted butter and sprinkle with paprika and salt.
Place on a baking sheet and bake for 10–12 minutes, until the meat is opaque and cooked through.
Garnish with parsley and serve with lemon wedges and melted butter for dipping.
Cook Filet Mignon:
Season steaks generously with salt and pepper.
Heat olive oil in a cast iron skillet over high heat until shimmering.
Add steaks and sear for 2–3 minutes on each side until a golden crust forms.
Reduce heat to medium, add butter, garlic, and herbs. Baste the steaks with the melted butter using a spoon.
Transfer skillet to the oven and roast at 425°F (220°C) for 4–6 minutes for medium-rare, or to desired doneness.
Let rest for 5 minutes before serving.
Serve:
Plate the filet mignon beside the lobster tail.
Spoon some of the garlic-herb butter over the steak.
Serve immediately with extra lemon and dipping butter.