Description
This Surf and Turf recipe pairs tender filet mignon steaks with succulent lobster tails, enhanced by a flavorful compound butter made with shallots, garlic, and parsley. Perfectly seared steaks and oven-baked lobster tails create an elegant, protein-rich meal ideal for a special date night or celebratory dinner.
Ingredients
Scale
Compound Butter
- 4 tablespoons unsalted butter (room temperature)
- 2 teaspoons minced shallot
- 1 garlic clove (minced)
- 2 teaspoons minced fresh parsley
Lobster
- 2 lobster tails (5-6 ounces each)
- 2 tablespoons fresh lemon juice
Steaks
- 2 4-ounce filet mignon steaks (room temperature)
- 2 tablespoons olive oil (divided)
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
For Serving
- Lemon wedges
Instructions
- Make the compound butter: In a small bowl, use a fork to combine the softened butter, minced shallot, garlic, and fresh parsley until well mixed.
- Shape and chill the butter: Transfer the butter mixture to a sheet of wax paper or plastic wrap. Form it into a 1 ½-inch thick log, roll tightly, freeze for 10 minutes to solidify, then refrigerate until ready to use.
- Prepare the oven and baking sheet: Preheat the oven to 375°F, positioning the oven 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 in half lengthwise. Gently insert an upside-down teaspoon between the underside of the shell and the meat, loosening the meat.
- Arrange lobster tails and add butter: Place the lobster tails on the prepared baking sheet and drizzle each with lemon juice. Slice the compound butter log into pats, cut each pat in half, and place two pieces on each lobster tail's meat; set aside.
- Season the steaks: Drizzle the steaks with 1 tablespoon olive oil, then season both sides 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 1-2 minutes on each side.
- Cook steaks and lobster in the oven: Transfer the skillet with the steaks to the oven and cook for 4-8 minutes until desired doneness (medium-rare: 125-130°F; medium: 135°F; medium-well: 145°F). At the same time, place the lobster tails in the oven and bake for 6-8 minutes until the meat is firm and opaque.
- Rest the steaks: Remove steaks from the oven and let them rest for 5 minutes while the lobster finishes cooking.
- Serve: Arrange the filets and lobster tails on individual plates, top each filet with a pat of compound butter, and garnish with lemon wedges.
Notes
- This dish pairs wonderfully with fresh greens or a light salad for a balanced, elegant meal.
- You can substitute fresh parsley in the compound butter with other herbs like chives or tarragon for a different flavor.
- Use a meat thermometer to ensure steaks are cooked to your preferred level of doneness.
- Cast iron skillet helps achieve a great sear, but any oven-safe skillet can be used.
- For ease, lobster tails can be purchased pre-split from some seafood markets.
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
