Description
A sophisticated and simple Surf and Turf recipe featuring tender filet mignon steaks paired with buttery lobster tails, enhanced by a flavorful compound butter. Perfect for an impressive date night or special dinner.
Ingredients
Scale
Compound Butter
- 4 tablespoons unsalted butter (room temperature)
- 2 teaspoons minced shallot
- 1 garlic clove (minced)
- 2 teaspoons minced fresh parsley
Seafood and Meat
- 2 lobster tails (5-6 ounces each)
- 2 4-ounce filet mignon steaks (room temperature)
Seasonings and Oils
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (divided)
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- Lemon wedges (for serving)
Instructions
- Make the compound butter: In a small bowl, use a fork to combine the softened butter, shallot, garlic, and parsley.
- Form the butter log: Transfer the butter mixture to a sheet of wax paper or plastic wrap. Shape into a 1 ½-inch thick log, roll tightly, then freeze for 10 minutes to solidify. Refrigerate until ready to use.
- Prepare the oven and baking sheet: Preheat oven to 375°F and position the rack in the center. Line a baking sheet with aluminum foil and spray with nonstick spray; set aside.
- Prepare the lobster tails: Using kitchen shears, carefully split the top shells of the lobster tails lengthwise. Gently insert an upside-down teaspoon between the underside of the shell and the meat to loosen the meat.
- Arrange lobster tails and add butter: Place lobster tails on the prepared baking sheet, drizzle with lemon juice, then slice the compound butter into pats, cut each pat in half, and place two pieces atop each lobster tail. Set aside.
- Season the steaks: Drizzle steaks with 1 tablespoon olive oil and season both sides with kosher salt and black pepper.
- Sear the steaks: Heat remaining olive oil in a cast iron skillet over medium-high heat. Add steaks and sear for 1-2 minutes per side.
- Cook steaks in oven: Transfer skillet to the oven and cook steaks for 4-8 minutes, depending on desired doneness (medium-rare: 125-130°F, medium: 135°F, medium-well: 145°F).
- Cook lobster tails in oven: Place lobster tails in the oven concurrently with steaks and cook for 6-8 minutes until the meat is firm and opaque.
- Rest steaks: Remove steaks from oven and let rest for 5 minutes while lobster finishes cooking.
- Serve: Plate the filet mignon and lobster tails, top each steak with a pat of compound butter, and garnish with lemon wedges.
Notes
- This dish is perfect for a special date night, offering a rich and elegant combination of flavors.
- To accompany, serve with fresh greens and a glass of wine to enhance the dining experience.
- Make sure the steaks rest after cooking to retain their juices for a tender bite.
- Use fresh lemon wedges to add a bright, zesty finish to the dish.
- Freezing the compound butter log before slicing helps maintain its shape while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 11 g
- Sodium: 2607 mg
- Fat: 39 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 13 g
- Protein: 16 g
- Cholesterol: 141 mg
