Ingredients
For the Filet Mignon:
2 filet mignon steaks (6–8 oz each)
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
For the Lobster Tails:
2 lobster tails (4–6 oz each)
2 tbsp butter, melted
1 garlic clove, minced
1 tsp lemon juice
1/2 tsp paprika (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Step 1: Prep the Lobster Tails
1. Using kitchen shears, cut through the top shell of each lobster tail lengthwise.
2. Gently pull the meat out, resting it on top of the shell (but still attached at the base).
3. Mix melted butter with garlic, lemon juice, paprika, salt, and pepper.
4. Brush this butter mixture over the lobster meat. Set aside.
Step 2: Cook the Filet Mignon
1. Let the steaks come to room temperature. Season both sides generously with salt and pepper.
2. Heat a cast-iron skillet over medium-high heat. Add olive oil.
3. Sear the steaks for about 2–3 minutes per side, until browned.
4. Add butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steaks (basting) for another 1–2 minutes.
5. Transfer skillet to a preheated 400°F (200°C) oven and cook for:
4–6 minutes for medium-rare
6–8 minutes for medium
6. Remove and let rest for 5–10 minutes.
Step 3: Cook the Lobster Tails
While steaks are in the oven, broil the lobster tails on a baking sheet (meat side up) for about 8–10 minutes, until opaque and slightly golden.
Baste with remaining garlic butter halfway through broiling.
lemon. Chill and place a dollop on each steak before serving.
To Serve
Plate each filet mignon alongside a broiled lobster tail.
Drizzle with garlic butter
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