Ingredients
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Main:
2 filet mignon steaks (about 6–8 oz each)
2 lobster tails, split in half lengthwise
For the Filet Mignon:
Salt and freshly ground black pepper
2 tbsp olive oil or butter
2 sprigs fresh rosemary or thyme (optional)
2 cloves garlic, crushed
For the Lobster Tails:
2 tbsp melted butter
1 garlic clove, minced
1 tsp lemon juice
Pinch of paprika or Old Bay (optional)
Salt and pepper to taste
Optional Garnish:
Lemon wedges
Fresh parsley, chopped
Instructions
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1. Prep the Filets
Bring steaks to room temperature (about 30 minutes out of the fridge).
Pat dry and season generously with salt and pepper.
2. Prep the Lobster Tails
In a small bowl, mix the melted butter, minced garlic, lemon juice, paprika (if using), salt, and pepper.
Brush the mixture over the exposed lobster meat.
3. Cook the Filet Mignon
Pan-Sear + Oven Method (preferred for thick filets):
Preheat oven to 400°F (200°C).
Heat a cast iron skillet over medium-high heat and add olive oil or butter.
Add filets and sear 2–3 minutes per side until browned.
Add rosemary/thyme and garlic, then transfer the skillet to the oven.
Cook 5–7 minutes for medium-rare (use a meat thermometer: 130–135°F).
Remove and rest steaks for 5 minutes.
4. Cook the Lobster Tails
Broil Method (fast & flavorful):
Preheat broiler on high.
Place lobster tails meat side up on a baking sheet.
Broil for 5–7 minutes, or until the meat is opaque and lightly browned on top.
Baste with additional garlic butter if desired during cooking.
5. Plate & Serve
Serve each filet mignon with a lobster tail half (or both halves if it’s a large portion).
Garnish with lemon wedges and chopped parsley.
Optional: Drizzle with extra garlic butter or a light béarnaise sauce.