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Perfect Elegant Surf and Turf for Two Filet Mignon Lobster Recipe

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An elegant and easy surf and turf recipe combining tender filet mignon and buttery lobster tails, perfect for a special dinner for two.

Ingredients

Scale
  • 2 filet mignon steaks (about 6 oz / 170 g each), center-cut, well-marbled
  • 2 lobster tails (about 5–6 oz / 140–170 g each), fresh or thawed frozen
  • 4 tbsp unsalted butter (60 g), preferably European-style
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (30 ml), high-quality extra virgin
  • Lemon wedges, for serving
  • Optional: pinch of smoked paprika or cayenne pepper for steak seasoning

Instructions

  1. Prep the lobster tails: Using kitchen scissors, carefully cut down the top shell of each lobster tail, exposing the meat without detaching it completely. Gently loosen the meat from the shell but leave it resting on top. Set aside.
  2. Season the filets: Pat the steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Optionally, sprinkle a pinch of smoked paprika or cayenne pepper for subtle heat.
  3. Preheat oven to 400°F (200°C). Place oven rack in the middle position.
  4. Sear the filets: Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering. Place the steaks in the pan without crowding. Sear each side for about 2-3 minutes until a rich brown crust forms. Sear the edges briefly by holding the steaks upright with tongs.
  5. Finish steaks in oven: Transfer the skillet (or move steaks to a baking sheet if pan isn’t oven-safe) and roast until internal temperature reaches 130°F (54°C) for medium-rare, about 5-7 minutes. Use a meat thermometer to check doneness. Remove from oven and tent loosely with foil.
  6. Poach the lobster tails: While steaks roast, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add minced garlic and thyme sprigs, letting butter infuse gently without browning. Add lobster tails, meat side down. Poach for about 5 minutes, then turn over and cook another 3-5 minutes until lobster meat is opaque and tender.
  7. Rest and serve: Let steaks rest 5 minutes before slicing. Remove thyme sprigs from lobster butter. Serve lobster tails drizzled with garlic butter and lemon wedges on the side.

Notes

Do not rush resting the steaks to keep them juicy and tender. Keep butter at a gentle simmer when poaching lobster to avoid rubbery texture. Use a meat thermometer for perfect doneness. If you don’t have a cast iron skillet, a stainless steel pan works but watch heat carefully to avoid sticking.

Nutrition

Keywords: surf and turf, filet mignon, lobster tails, elegant dinner, romantic meal, quick dinner, steak and seafood

Find it online: https://gleamgulp.com/perfect-elegant-surf-and-turf-for-two-filet-mignon-lobster-recipe/