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Surf and Turf Recipe

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3.8 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

A classic Surf and Turf recipe combining perfectly seared filet mignon steaks with tender baked lobster tails, enhanced by a flavorful garlic-herb butter. Ready in just 30 minutes, this elegant dish is perfect for a special dinner for two.

Ingredients

Steak Ingredients

  • 2 (1 1/2-inch thick) filet mignon steaks
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter, softened
  • 2 cloves garlic, minced
  • 1/2 tablespoon fresh thyme, minced
  • 1/2 tablespoon fresh rosemary, minced

Lobster Ingredients

  • 2 lobster tails
  • 2 tablespoons butter, softened
  • Salt, to taste
  • Lemon wedges, for serving

Instructions

  1. Preheat and Prepare Skillet: Adjust oven racks to the upper and lower-middle positions and place a cast-iron skillet in the oven. Preheat the oven to 375°F. Prepare a baking sheet lined with foil and set aside.
  2. Season Steaks: Pat dry the filet mignon steaks thoroughly with paper towels. Season all sides generously with salt and freshly ground black pepper.
  3. Make Garlic-Herb Butter: In a small bowl, combine softened butter, minced garlic, thyme, and rosemary. Stir well to combine and divide the mixture into two equal portions.
  4. Sear Steaks: Remove the hot skillet carefully from the oven and place it over medium-high heat on the stove. Add half of the butter mixture and let it melt. Place steaks in the skillet and sear for 3 to 4 minutes on one side, basting occasionally with the butter. Flip the steaks and sear the other side for another 3 to 4 minutes. Use tongs to sear all edges for about 30 seconds each to develop a crust on the sides.
  5. Oven Cook Steaks: Transfer the skillet with steaks back into the oven. Cook for 3 to 5 minutes for medium-rare (130-135°F), 5 to 7 minutes for medium (140-145°F), or 8 to 10 minutes for medium-well (150°F). Remove the steaks and let rest for 5 minutes.
  6. Prepare Lobster Tails: Butterfly the lobster tails by cutting down the top center of the shell with sharp kitchen shears or knife, avoiding cutting the bottom shell. Pry the shell open and gently separate the meat from the shell without detaching it from the tail. Push the shell underneath the meat and arrange on the prepared baking sheet.
  7. Butter and Season Lobster: Spread the remaining butter mixture over the top of the lobster meat and sprinkle lightly with salt.
  8. Bake Lobster Tails: Place the baking sheet with prepared lobster tails into the oven and bake for 6 to 8 minutes, until the meat is opaque and lightly browned.
  9. Serve: Plate the rested filet mignon steaks alongside the baked lobster tails. Garnish with remaining herb butter and lemon wedges for squeezing over the seafood.

Notes

  • Ensure steaks are patted dry to achieve a good sear and crust.
  • Adjust cooking times based on steak thickness and preferred doneness.
  • Use fresh herbs for best flavor in the butter mix.
  • Butterfly lobster tails carefully to avoid damaging the meat.
  • Let resting steaks sit for a few minutes to retain juices and tenderness.
  • Serve immediately for optimal flavor and texture.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking and Searing (Stovetop and Oven)
  • Cuisine: American

Find it online: https://sarabaking.com/surf-and-turf-recipe/