Surf and Turf

When you are cooking to impress, Surf and Turf (filet mignon with lobster tails) pulls out all of the stops. The whole meal comes together fast (30 minutes or less!) and my easy techniques ensure perfect results every time.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 315kcal

Author Meggan Hill

Ingredients

For the steaks:

2 (1 1/2-inch thick) filet mignon steaks (see note 1)
Salt and freshly ground black pepper
4 tablespoons butter softened (1/2 stick)
4 garlic cloves minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary

For the lobster:

2 lobster tails (see note 2)
lemon wedges for serving

US Customary - Metric

Instructions

For the steaks:

Adjust oven racks to upper and lower-middle positions. Place a cast-iron skillet in oven and preheat oven to 375 degrees. Prepare a baking sheet with foil, set aside.
Pat dry steaks thoroughly with a paper towel. Season on all sides with salt and freshly ground black pepper.
Meanwhile, in a small bowl, add butter, garlic, thyme, and rosemary. Stir until evenly combined and divide into two equal parts.
Carefully remove skillet from oven and place over medium-high heat. Add half of the butter mixture and allow to melt. Add steaks, and sear until a good crust forms, about 3 to 4 minutes, basting with butter occasionally. Flip steaks and sear other side, about 3 to 4 minutes more. Using tongs, sear all sides of the steak, about 30 seconds.
Place steaks in skillet in oven, and cook until desired temperature is reached, 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Remove steaks from skillet and allow to rest 5 minutes.

For the lobster:

Meanwhile, butterfly the lobster tails. Using sharp kitchen shears or a very sharp knife, carefully cut down the top center of the shell, avoiding cutting the bottom shell. (It is okay if a little of the meat is cut.)
Pry open the shell on both sides and gently separate meat from the inside of the shell, taking care to not separate it from the tail. Push together the empty shell underneath lobster meat in a nice row. Place on prepared baking sheet.
Spread some of the remaining butter mixture over the top of the lobster tails and sprinkle with salt. Bake until opaque and lightly browned, about 6 to 8 minutes.

For serving:

Serve steak with lobster tail, remaining butter, and lemon wedges.

Notes

Filet mignon: To substitute a different steak such as New York Strip or sirloin, trim as needed, then be sure to sear on all sides (including the edges with the white fat). Always let your steaks come to room temperature before cooking.
Lobster: Most lobster tails are about 5 ounces and the cooking times in the recipe target that size. Larger tails may take longer to cook. Always ensure lobster tails reach 145 degrees on a digital thermometer. Thaw frozen lobster tails overnight in the refrigerator (never at room temperature).
Yield: This Surf and Turf recipe feeds for two, but it easily doubles or triples to feed more guests.
Storage: Lobster is best served immediately. Store leftover steak covered in the refrigerator for up to 3 days.

Nutrition