Looking for a special meal to make at home? This Surf and Turf Recipe featuring filet mignon and lobster tails is the ultimate choice for an unforgettable dining experience. Combining tender, juicy steak with buttery lobster, this surf and turf recipe is perfect for celebrating life’s big moments or simply treating yourself to a luxurious dinner. Whether you’re hosting a gathering or planning an intimate meal, this surf and turf recipe will impress your guests and leave them craving more. Follow along to create a restaurant-quality surf and turf recipe right in your own kitchen.
Ingredients
- 4 filet mignon steaks
- 4 lobster tails
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 2 cloves garlic, minced
- 1/2 cup white wine (or chicken broth for a non-alcoholic version)
- 1 tbsp fresh parsley, chopped
Preparation
Step 1: Prepare the Filets
- Preheat your oven to 400°F (200°C). Pat the filet mignon steaks dry with a paper towel to ensure a good sear.
- Season each steak generously with salt and black pepper on both sides, pressing the seasoning lightly into the meat.
Step 2: Sear the Steaks
- In a heavy skillet (preferably cast-iron) over medium-high heat, add the olive oil. Heat until it shimmers, indicating it’s hot enough.
- Place the seasoned steaks in the skillet and sear for 2-3 minutes per side until a rich, brown crust forms.
Step 3: Bake the Filets
- Transfer the skillet to your preheated oven. Bake the steaks for 10-12 minutes or until they reach an internal temperature of 130°F for medium-rare. Use a meat thermometer to get the perfect doneness; adjust baking time if you prefer medium or well-done steaks.
Step 4: Prepare the Lobster Tails
- While the steaks are baking, begin on the lobster tails. Use kitchen shears to cut down the middle of each lobster tail shell, then gently pull the meat out, letting it rest on top of the shell for a beautiful presentation.
- Melt 2 tbsp butter in a separate skillet over medium heat. Add the minced garlic, cooking until fragrant (about 1 minute).
Step 5: Sear the Lobster Tails
- Place the lobster tails flesh-side down into the skillet. Cook for 2-3 minutes until the meat starts to turn opaque.
- Flip the lobster tails, adding the remaining butter to the pan and basting the lobster with the melted butter as it cooks.
Step 6: Deglaze with Wine
- Pour in the white wine (or chicken broth) to deglaze the pan, using a spatula to scrape up any bits from the bottom. Cook for another 3-5 minutes until the liquid reduces slightly, and the lobster tails are fully opaque and cooked through.
Step 7: Serve
- Arrange each filet mignon on individual plates and place a lobster tail on top or beside it. Drizzle any remaining pan sauce over the lobster and steak.
- Garnish with freshly chopped parsley for added color and flavor.
Variation
- Add a Cream Sauce: For extra indulgence, prepare a creamy garlic sauce using heavy cream, garlic, and Parmesan. Drizzle it over the lobster and filet.
- Herb Butter: Top each filet with a slice of compound herb butter made by mixing softened butter with fresh herbs like thyme, rosemary, or chives.
- Cajun Twist: Add a Cajun spice blend to the lobster tails before searing for a mildly spicy, smoky flavor.
Cooking Note
- Internal Temperature Guide: Filet mignon is best enjoyed medium-rare at 130°F. For a medium steak, cook to 140°F; for medium-well, aim for 150°F.
- Deglazing Technique: Deglazing is essential for adding depth to your sauce. Be sure to scrape up the brown bits from the skillet as you pour in the wine or broth.
Serving Suggestions
- Pair this surf and turf with roasted potatoes or creamy mashed potatoes for a comforting side.
- Lightly grilled asparagus or sautéed green beans with lemon zest balance the richness of the main dish.
- A crisp green salad with vinaigrette adds freshness to the meal, or try a side of garlic bread for a touch of indulgence.
Tips
- Use an Instant-Read Thermometer: This tool is essential for perfecting your steak and lobster, allowing you to achieve your preferred level of doneness without guessing.
- Allow Steaks to Rest: After cooking, let your steaks rest for a few minutes. This allows the juices to redistribute, making each bite more flavorful.
- Handling Lobster: Gently pull the lobster meat out of the shell before cooking, keeping it attached at the tail end for a classic presentation.
- Wine Substitute: If you prefer not to use wine, chicken broth works well as a substitute, providing a milder flavor that complements the lobster.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Nutritional Information (per serving)
- Calories: 620
- Protein: 50g
- Sodium: 820mg
FAQs
Q: Can I use another type of steak instead of filet mignon?
A: Yes, while filet mignon is known for its tenderness, ribeye or New York strip also pair well with lobster tails, offering a more robust flavor.
Q: What’s the best way to thaw lobster tails?
A: For the best texture, thaw lobster tails in the refrigerator overnight. If you’re short on time, place them in a sealed bag in cold water for about 30 minutes.
Q: How can I make this recipe dairy-free?
A: Substitute butter with a vegan butter alternative or use olive oil. You may also use vegetable broth instead of white wine.
Q: How can I tell if the lobster is fully cooked?
A: Lobster meat should turn opaque and reach an internal temperature of 140°F. If the meat appears translucent, cook it a bit longer.
Q: What if I don’t have an oven-safe skillet?
A: You can sear the filets in a regular skillet, then transfer them to a baking dish for the oven portion.
Conclusion
Surf and Turf Filet Mignon with Lobster Tails is a decadent, restaurant-quality dish you can recreate at home with just a few ingredients. This luxurious pairing is perfect for a special dinner, combining the rich flavors of steak and the delicate sweetness of lobster. With these simple steps, you’ll serve a meal that’s both impressive and delicious, allowing you to bring the feel of fine dining to your own table. Enjoy this delightful surf and turf, and create a memorable dining experience for yourself and loved ones.
PrintSurf and Turf Filet Mignon with Lobster Tails
- Total Time: 30
Ingredients
Ingredients
- 4 filet mignon steaks
- 4 lobster tails
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 2 cloves garlic, minced
- 1/2 cup white wine (or chicken broth for a non-alcoholic version)
- 1 tbsp fresh parsley, chopped
Instructions
Preparation
Step 1: Prepare the Filets
- Preheat your oven to 400°F (200°C). Pat the filet mignon steaks dry with a paper towel to ensure a good sear.
- Season each steak generously with salt and black pepper on both sides, pressing the seasoning lightly into the meat.
Step 2: Sear the Steaks
- In a heavy skillet (preferably cast-iron) over medium-high heat, add the olive oil. Heat until it shimmers, indicating it’s hot enough.
- Place the seasoned steaks in the skillet and sear for 2-3 minutes per side until a rich, brown crust forms.
Step 3: Bake the Filets
- Transfer the skillet to your preheated oven. Bake the steaks for 10-12 minutes or until they reach an internal temperature of 130°F for medium-rare. Use a meat thermometer to get the perfect doneness; adjust baking time if you prefer medium or well-done steaks.
Step 4: Prepare the Lobster Tails
- While the steaks are baking, begin on the lobster tails. Use kitchen shears to cut down the middle of each lobster tail shell, then gently pull the meat out, letting it rest on top of the shell for a beautiful presentation.
- Melt 2 tbsp butter in a separate skillet over medium heat. Add the minced garlic, cooking until fragrant (about 1 minute).
Step 5: Sear the Lobster Tails
- Place the lobster tails flesh-side down into the skillet. Cook for 2-3 minutes until the meat starts to turn opaque.
- Flip the lobster tails, adding the remaining butter to the pan and basting the lobster with the melted butter as it cooks.
Step 6: Deglaze with Wine
- Pour in the white wine (or chicken broth) to deglaze the pan, using a spatula to scrape up any bits from the bottom. Cook for another 3-5 minutes until the liquid reduces slightly, and the lobster tails are fully opaque and cooked through.
Step 7: Serve
- Arrange each filet mignon on individual plates and place a lobster tail on top or beside it. Drizzle any remaining pan sauce over the lobster and steak.
- Garnish with freshly chopped parsley for added color and flavor.
Notes
Cooking Note
- Internal Temperature Guide: Filet mignon is best enjoyed medium-rare at 130°F. For a medium steak, cook to 140°F; for medium-well, aim for 150°F.
- Deglazing Technique: Deglazing is essential for adding depth to your sauce. Be sure to scrape up the brown bits from the skillet as you pour in the wine or broth.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Calories: 620
- Sodium: 820mg
- Protein: 50g