Filet Mignon and Lobster Tail: A Luxurious Surf & Turf Meal

There are few meals more elegant and indulgent than a classic surf and turf, especially when it features filet mignon and lobster tail. Combining the tender, buttery texture of filet mignon with the sweet, succulent taste of lobster, this dish is perfect for a romantic dinner, a special celebration, or when you simply want to treat yourself to a high-end meal at home.

Why Filet Mignon and Lobster Tail?

Filet mignon is prized for its tenderness and delicate flavor, while lobster tail offers a rich, buttery sweetness. Together, they create a perfectly balanced surf and turf dish that highlights both land and sea. When paired with sides like roasted vegetables or creamy mashed potatoes, this duo becomes a true restaurant-quality meal you can prepare in your own kitchen.

Ingredients:

For the Filet Mignon:

• 2 (6 oz) filet mignon steaks
• Salt and freshly ground black pepper (to taste)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

For the Lobster Tail:

• 2 lobster tails
• 4 tablespoons unsalted butter, melted
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• Fresh parsley, chopped (for garnish)
• Salt and pepper (to taste)

Optional Sides:

• Roasted asparagus or green beans
• Mashed potatoes or baked potatoes
• Lemon wedges for garnish

Instructions:

Step 1: Prepare the Filet Mignon

1. Bring steaks to room temperature: Remove the filet mignon from the refrigerator about 30 minutes before cooking. This ensures even cooking and a more tender result.
2. Season the steaks: Generously season both sides of the steaks with salt and freshly ground black pepper.
3. Preheat your skillet: Heat a heavy cast-iron skillet or oven-safe pan over medium-high heat. Once it’s hot, add the olive oil.
4. Sear the steaks: Place the steaks in the pan and sear them for 2-3 minutes per side, until a deep brown crust forms.
5. Add butter, garlic, and herbs: Lower the heat to medium. Add the butter, garlic, thyme, and rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steaks for about 1-2 minutes.
6. Finish in the oven (optional): If you prefer a thicker steak or a different doneness, transfer the skillet to a preheated 400°F (200°C) oven and cook for an additional 4-6 minutes for medium-rare. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare.
7. Rest the steaks: Remove the steaks from the pan and let them rest on a plate for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the meat.

Step 2: Prepare the Lobster Tail

1. Preheat your broiler: Set your oven to the broil setting (high) or preheat your grill to medium-high.
2. Prep the lobster tails: Using kitchen shears, carefully cut the top of the lobster shells lengthwise down the middle. Gently pull the lobster meat out, laying it on top of the shell while keeping it attached at the base.
3. Season the lobster: In a small bowl, mix the melted butter, minced garlic, lemon juice, and paprika. Brush the mixture generously over the lobster meat. Season with salt and pepper.
4. Broil the lobster: Place the lobster tails on a baking sheet and broil them for 6-8 minutes, or until the lobster meat is opaque and lightly browned. Be sure to watch them closely to prevent overcooking.
5. Garnish and serve: Once done, remove the lobster tails from the oven and garnish with freshly chopped parsley and a drizzle of any remaining garlic butter.

Step 3: Serve

• Plate the filet mignon and lobster tails together on a large serving platter or individual plates. Serve the filet mignon whole or sliced for an elegant presentation, and place the lobster tail beside it.
• Add sides: Complement this luxurious meal with roasted vegetables, mashed potatoes, or even a light salad. Don’t forget to serve lemon wedges on the side for a fresh, zesty kick with the lobster.
• Drizzle with sauce (optional): For an added layer of indulgence, drizzle more melted garlic butter over the lobster tail, or a red wine reduction sauce over the filet mignon.

Tips for Success

• Choosing the best filet mignon: Filet mignon is already a tender cut of meat, but opting for USDA Prime or Choice grade will give you the best texture and flavor.
• Cooking doneness for filet mignon: Use a meat thermometer to achieve your desired doneness: Rare (120-125°F), Medium-Rare (130-135°F), Medium (140-145°F), and Well-Done (160°F+).
• Perfecting lobster tail: Lobster tails cook quickly, so be careful not to overcook them as they can become tough and chewy. They are done when the meat turns opaque white and pulls away easily from the shell.

Conclusion

Filet mignon and lobster tail is the ultimate surf and turf meal, combining the richness of beef with the delicate sweetness of seafood. With this recipe, you can recreate a five-star restaurant experience right in your own kitchen. Perfectly seared filet mignon and buttery, tender lobster tails will impress any guest or make your special night even more memorable. Enjoy this indulgent pairing with your favorite sides, and savor every luxurious bite!

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