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.