Surf and Turf Filet Mignon with Lobster Tails

This surf and turf recipe combines the best of land and sea, with tender filet mignon steaks and succulent lobster tails, making it the ultimate luxurious dinner. Perfect for date night, holidays, or any special occasion, this dish is sure to impress!

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 non-alcoholic)

1 tbsp fresh parsley, chopped

Instructions:

Prepare the Filets:
Preheat oven to 400°F (200°C). Season each filet mignon generously with salt and black pepper on both sides.

Sear the Steaks:
Heat olive oil in a skillet over medium-high heat. Once hot, add the filets and sear for 2-3 minutes per side, until they are nicely browned.

Bake the Filets:
Transfer the skillet with the filets to the preheated oven and bake for 10-12 minutes, or until the steaks reach an internal temperature of 130°F for medium-rare. Adjust cooking time for your preferred doneness.

Cook the Lobster Tails:
In a separate skillet, melt 2 tbsp butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Sear the Lobster Tails:
Place the lobster tails flesh side down in the skillet and cook for 2-3 minutes. Flip the lobster tails over, add the remaining butter, and let it melt.

Deglaze with Wine:
Pour in the white wine (or chicken broth) to deglaze the pan, cooking for another 3-5 minutes until the lobster tails are opaque and fully cooked.

Serve:
Arrange each filet mignon on a plate and top with a lobster tail. Drizzle any pan sauce over the lobster and steaks. Garnish with fresh parsley.