Surf and Turf Recipe: Filet Mignon and Lobster

Surf and turf with pan-seared filet mignon, lobster tail, and shallot compound butter on a plate.

4.36 from 28 votes

Surf and Turf Recipe: Filet Mignon and Lobster

This surf and turf recipe brings together pan-seared filet mignon and oven-roasted lobster tails for a steakhouse-style dinner at home. Its precise timing instructions ensure perfectly medium-rare steaks alongside tender, buttery lobster - ideal for any special occasion.

Prep Time35

Cook Time15

Total Time50

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

2 lobster tails 5 ounces each
2 lemon wedges
2 filet mignons 6 ounces each (1-1/2-inch thick)
Olive oil
Salt and freshly ground black pepper

Compound butter:

4 tablespoons unsalted butter softened
2 teaspoons minced shallot
2 teaspoons minced fresh parsley

Instructions

Start by reviewing the timing sequence in the notes below.
Remove the filet mignons from the refrigerator and let them sit at room temperature for about 30 minutes. Drizzle lightly with olive oil and season both sides with salt and freshly ground black pepper.
Position a rack in the center of the oven and preheat to 400°F. Line two small baking sheets with foil and coat with nonstick spray, making sure both pans will fit in the oven at the same time.
Make the compound butter by combining the softened butter, minced shallot, and parsley with a fork until well blended. Transfer to wax paper, shape into a 1-1/2-inch diameter log, roll tightly, and freeze for 10 minutes. Refrigerate until ready to use.
Prepare the lobster tails by cutting a slit lengthwise down the center of each shell with kitchen shears, stopping before the fan. Turn the tails over and snip off the small flippers. Insert an upside-down teaspoon between the shell and meat to loosen it, then gently lift the meat and rest it on top of the shell, keeping it attached at the tail end. Remove and discard the vein if present.
Rinse the lobster tails under cool water and pat dry. Place them on one of the prepared baking sheets. Squeeze a little lemon juice over each tail. Cut a pat of compound butter for each tail, slice it in half, and place both pieces end-to-end on top of the lobster meat. Set aside.
Heat a heavy skillet over medium-high heat and add just enough olive oil to lightly coat the pan. Sear the filets for 1 to 1-1/2 minutes per side, until lightly browned and they release easily from the pan.
Transfer the filets to the second prepared baking sheet and place them in the oven. Cook for 3 minutes, then add the lobster tails to the oven on their own baking sheet.
Continue cooking the filets for 2 more minutes (5 minutes total oven time). Check the internal temperature in the center of each steak with an instant-read thermometer; for medium-rare, remove the steaks at 125°F. Let them rest, uncovered, for 5 minutes.
While the steaks rest, leave the lobster tails in the oven to finish cooking. They will cook for about 7 minutes total — 2 minutes while the steaks are still in the oven and about 5 minutes while the steaks rest. Keep a close watch to avoid overcooking.
To serve, place a filet and a lobster tail on each plate. Top the filets with a pat of compound butter and serve immediately.

Notes

Timing Sequence (400°F Oven)

Sear the steaks for 1 to 1-1/2 minutes per side, then transfer them to the oven.
Oven-roast the steaks for 3 minutes.
After 3 minutes, add the lobster tails to the oven without removing the steaks.
Continue cooking the steaks for 2 more minutes (5 minutes total, 125°F for medium-rare), then remove and set aside to rest for 5 minutes.
Leave the lobster tails in the oven for 5 more minutes while the steaks rest (about 7 minutes total), until the meat is opaque and just cooked through.

Nutrition