Surf and Turf Filet Mignon with Lobster Tails

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:

1 Prepare the Filets: Preheat oven to 400°F (200°C). Season each filet mignon generously with salt and black pepper on both sides.
2 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.
3 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 to your preferred doneness.
4 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.
5 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.
6 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.
7 Serve: Arrange each filet mignon on a plate and top with a lobster tail. Drizzle any pan sauce over the lobster and steaks. Sprinkle fresh parsley over the dish for garnish.
Tips:
• Serve with roasted potatoes or grilled vegetables for a complete meal.
• Use an instant-read thermometer to ensure your steak reaches your preferred doneness.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4