Description
Surf and Turf combines tender filet mignon steaks with buttery lobster tails, enhanced by a flavorful compound butter. This elegant, protein-rich dish is perfect for a special date night or celebratory dinner, pairing perfectly with fresh greens and a crisp glass of wine.
Ingredients
Scale
Compound Butter
- 4 tablespoons unsalted butter (room temperature)
- 2 teaspoons minced shallot
- 1 garlic clove (minced)
- 2 teaspoons minced fresh parsley
Main Ingredients
- 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 compound butter: In a small bowl, use a fork to combine the softened butter, minced shallot, minced garlic, and minced fresh parsley until well mixed.
- Form butter log: Transfer the mixture onto wax paper or plastic wrap and roll into a 1 ½-inch thick log. Wrap tightly and freeze for 10 minutes to solidify, then refrigerate until ready to use.
- Preheat oven and prepare pan: Preheat the oven to 375°F and place a rack in the center. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray; set aside.
- Prepare lobster tails: Using kitchen shears, carefully split the top shells lengthwise. Gently lift the lobster meat by inserting an upside-down teaspoon between the shell and meat to loosen it.
- Assemble lobster tails: Place lobster tails on the prepared sheet, drizzle with lemon juice, slice a pat of compound butter for each tail, cut each pat in half, and arrange both pieces on top of the meat. Set aside.
- Prepare steaks: Drizzle steaks with 1 tablespoon olive oil, then season both sides with kosher salt and black pepper.
- Sear steaks: Heat remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add steaks and sear for 1-2 minutes per side to develop a crust.
- Cook steaks and lobster in oven: Transfer the skillet with 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, bake lobster tails for 6-8 minutes until meat is firm and opaque.
- Rest steaks: Remove steaks from oven and rest for 5 minutes, allowing juices to redistribute while lobster finishes cooking.
- Serve: Arrange the filet mignons and lobster tails on individual plates, top each filet with a pat of compound butter, and garnish with fresh lemon wedges for squeezing.
Notes
- Surf and Turf is an ideal dish for romantic dinners or special occasions due to its combination of rich flavors and elegant presentation.
- Feel free to serve with a side of fresh greens or a light salad to balance the richness of the proteins.
- Use a meat thermometer to ensure steaks reach your preferred level of doneness.
- Compound butter can be made ahead of time and stored frozen for convenience.
- If you don’t have a cast iron skillet, use an oven-safe skillet or pan suitable for high heat and oven transfer.
- Lemon wedges add a fresh, acidic contrast that complements both steak and lobster beautifully.
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
