Description
Enjoy a luxurious Surf and Turf dinner featuring perfectly seared filet mignon steaks paired with buttery lobster tails topped with herb-infused compound butter. This elegant recipe combines rich flavors and simple techniques to create an impressive date night or special occasion meal.
Ingredients
Scale
Compound Butter
- 4 tablespoons unsalted butter (room temperature)
- 2 teaspoons minced shallot
- 1 garlic clove (minced)
- 2 teaspoons minced fresh parsley
Lobster and Steaks
- 2 lobster tails (5-6 ounces each)
- 2 tablespoons fresh lemon juice
- 2 4-ounce filet mignon steaks (room temperature)
- 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, minced shallot, garlic, and parsley until well mixed.
- Shape and chill the butter: Transfer the butter mixture to a sheet of wax paper or plastic wrap, form into a 1 ½-inch thick log, roll tightly, and freeze for 10 minutes to solidify. Then refrigerate until ready to use.
- Preheat the oven: Set the oven to 375°F and position a 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 lobster tail shells lengthwise. Gently loosen the meat from the shell by inserting an upside-down teaspoon underneath without detaching it fully.
- Arrange lobster tails for baking: Place lobster tails on the baking sheet, drizzle with lemon juice, then top each tail with two small pats of compound butter cut from the log.
- Prepare the steaks: Drizzle both sides of the filet mignon steaks with 1 tablespoon of olive oil, then season evenly with kosher salt and black pepper.
- Sear the steaks: Heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add the steaks and sear for 2 minutes per side until a brown crust forms.
- Cook steaks in the oven: Transfer the skillet with seared steaks into the preheated oven and cook for 8 minutes to reach medium doneness (internal temperature about 135°F).
- Bake the lobster tails: Place lobster tails in the oven alongside the skillet and bake for 8 minutes, until the meat is firm, opaque, and cooked through.
- Rest the steaks: Remove the skillet from the oven and allow steaks to rest for 5 minutes to redistribute juices while lobster finishes cooking.
- Serve the Surf and Turf: Arrange the filet mignons and lobster tails on plates, top each steak with a pat of the compound butter, and garnish with fresh lemon wedges for squeezing over the seafood and steak.
Notes
- Sophisticated yet simple, Surf and Turf is the perfect date night dinner featuring buttery, tender lobster paired with perfectly cooked filet mignon steaks.
- Serve with fresh greens or roasted vegetables and a glass of your favorite wine to elevate the meal.
- Ensure steaks are not overcooked to maintain their tenderness and juiciness.
- The compound butter can be made ahead and refrigerated or frozen for convenient use.
- Be cautious when splitting lobster shells to avoid breaking the meat.
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
