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Surf and Turf (Filet Mignon and Lobster Tails)
(Serves 2)
Surf and Turf is considered a special and elegant dinner entrée but it isn't very difficult to make at home. Surf and turf can feature any combination of meat and seafood but filet mignon and lobster tail are the traditional pairing. Since the steak and lobster are the stars of this dinner, generally simple side dishes are served with it ... baked potatoes, steamed green beans or roasted vegetables are perfect accompaniments. This dinner serves two but it can very easily be increased to serve additional guests or bigger appetites.
For the filet mignon, the sear-and-bake method is the one we recommend and feature here. Searing the meat not only adds to the flavor but it also locks in the juices to keep the meat tender while it bakes. The steaks get cooked first and then while they're resting the lobster tails go into the oven, ensuring that both are cooked to perfection.
CHRISTMAS RECIPES > HOLIDAY ENTRÉES > MEAT COLLECTION > SURF AND TURF
Ingredients:
2 lobster tails, 5 to 6 ounces each
2 lemon wedges
2 filet mignons, about 6 to 8 ounces each
Olive oil
Salt and pepper
Compund Butter:
4 tablespoons unsalted butter, softened
2 teaspoons very finely minced shallot
2 teaspoons fresh parsley, finely chopped
Directions:
To Make the Compound Butter:
Use a fork to thoroughly combine the softened butter, shallot, and parsley in a small bowl. Transfer to a sheet of plastic wrap and form it into a 1-1/2-inch diameter cylinder. Roll tightly and freeze for 10 minutes to solidify, then refrigerate until ready to use.
Position a rack in the center of the oven and preheat to 400°F.
Line a small baking sheet with aluminum foil and coat with nonstick spray.
Remove the filets from the refrigerator to allow them to come to room temperature (about 30 minutes).
Prepare the Lobster Tails:
Place the lobster tails, top side up, on a cutting board. Using kitchen shears, carefully cut a slit down the center of each shell, leaving the fan at the end of the tail intact. Be careful to insert the tip of the shears just under the shell to avoid cutting through the meat.
Turn the lobster tails over and use the shears to snip off the small flippers.
To loosen the meat from the shell, carefully insert an upside-down teaspoon between the underside of the shell and the meat. The shape of the spoon conforms to the segments of the lobster shell, and being smooth and rounded, it helps to loosen the meat without shredding it.
Turn the lobster tails over again and carefully spread the shells apart where you split them. Gently pull the tail meat upward leaving it fastened at the fan end. Press the empty halves of the shell back together and rest the tail meat on top. Should you find a vein that runs the length of the tail meat, remove and discard it.
Arrange the lobster tails on the prepared baking sheet and squeeze a little lemon over each. Cut a 1/2-inch slice of compound butter for each lobster tail. Cut the slice in half and arrange the 2 pieces on top of each lobster tail. Set the lobster tails aside while you prepare the meat.
2 lobster tails, 5 to 6 ounces each
2 lemon wedges
2 filet mignons, about 6 to 8 ounces each
Olive oil
Salt and pepper
Compund Butter:
4 tablespoons unsalted butter, softened
2 teaspoons very finely minced shallot
2 teaspoons fresh parsley, finely chopped
Directions:
To Make the Compound Butter:
Use a fork to thoroughly combine the softened butter, shallot, and parsley in a small bowl. Transfer to a sheet of plastic wrap and form it into a 1-1/2-inch diameter cylinder. Roll tightly and freeze for 10 minutes to solidify, then refrigerate until ready to use.
Position a rack in the center of the oven and preheat to 400°F.
Line a small baking sheet with aluminum foil and coat with nonstick spray.
Remove the filets from the refrigerator to allow them to come to room temperature (about 30 minutes).
Prepare the Lobster Tails:
Place the lobster tails, top side up, on a cutting board. Using kitchen shears, carefully cut a slit down the center of each shell, leaving the fan at the end of the tail intact. Be careful to insert the tip of the shears just under the shell to avoid cutting through the meat.
Turn the lobster tails over and use the shears to snip off the small flippers.
To loosen the meat from the shell, carefully insert an upside-down teaspoon between the underside of the shell and the meat. The shape of the spoon conforms to the segments of the lobster shell, and being smooth and rounded, it helps to loosen the meat without shredding it.
Turn the lobster tails over again and carefully spread the shells apart where you split them. Gently pull the tail meat upward leaving it fastened at the fan end. Press the empty halves of the shell back together and rest the tail meat on top. Should you find a vein that runs the length of the tail meat, remove and discard it.
Arrange the lobster tails on the prepared baking sheet and squeeze a little lemon over each. Cut a 1/2-inch slice of compound butter for each lobster tail. Cut the slice in half and arrange the 2 pieces on top of each lobster tail. Set the lobster tails aside while you prepare the meat.
Sear and Bake the Filet Mignon:
Brush both sides of the steaks with olive oil and season generously with salt and pepper.
Heat a heavy frying pan or cast iron skillet over medium-high heat until the skillet is very hot. Add the steaks and cook without moving for 2 minutes; the steaks should release easily from the pan. Turn the steaks over and cook another 2 minutes. Transfer the skillet with the steaks to the preheated oven. Cook the steaks for about 5 minutes for medium-rare. Check them with a meat thermometer. Remove the skillet from the oven (carefully because the handle will be very hot) and transfer the steaks to a plate to rest for 8 to 10 minutes.
To Bake the Lobster Tails:
Place the lobster tails on the baking sheet in the oven to cook now. They will cook while the meat is resting. The lobster tails will need to cook for 6 to 8 minutes total. Watch the lobster tails carefully to avoid overcooking (8 minutes total).
To serve:
Arrange the filets and lobster tails on individual serving plates, top each filet with a pat of the compound butter and serve immediately.
Brush both sides of the steaks with olive oil and season generously with salt and pepper.
Heat a heavy frying pan or cast iron skillet over medium-high heat until the skillet is very hot. Add the steaks and cook without moving for 2 minutes; the steaks should release easily from the pan. Turn the steaks over and cook another 2 minutes. Transfer the skillet with the steaks to the preheated oven. Cook the steaks for about 5 minutes for medium-rare. Check them with a meat thermometer. Remove the skillet from the oven (carefully because the handle will be very hot) and transfer the steaks to a plate to rest for 8 to 10 minutes.
To Bake the Lobster Tails:
Place the lobster tails on the baking sheet in the oven to cook now. They will cook while the meat is resting. The lobster tails will need to cook for 6 to 8 minutes total. Watch the lobster tails carefully to avoid overcooking (8 minutes total).
To serve:
Arrange the filets and lobster tails on individual serving plates, top each filet with a pat of the compound butter and serve immediately.
Rare:
Remove from oven at 118 ⁰F
Final resting temperature: 120°F
Medium-Rare:
Remove from oven at 125°F
Final resting temperature: 130°F
Medium:
Remove from oven at 135°F
Final resting temperature: 140°F
Medium Well:
Remove from oven at 143°F
Final resting temperature: 150°F
Well Done:
Remove from oven at 154°F
Final resting temperature: 160°F
Remove from oven at 118 ⁰F
Final resting temperature: 120°F
Medium-Rare:
Remove from oven at 125°F
Final resting temperature: 130°F
Medium:
Remove from oven at 135°F
Final resting temperature: 140°F
Medium Well:
Remove from oven at 143°F
Final resting temperature: 150°F
Well Done:
Remove from oven at 154°F
Final resting temperature: 160°F
Steak Temperatures
SET A BEAUTIFUL TABLE
This dinner set serves for four people.
The stackable design will not take much space of your kitchen cabinet. Made of high quality porcelain that is chip resistant, durable, and more sturdy than ceramic.
The stackable design will not take much space of your kitchen cabinet. Made of high quality porcelain that is chip resistant, durable, and more sturdy than ceramic.
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