I wanted to start off the new year with an incredible meal that would set the tone for recipes to come. There is no better way to celebrate and indulge than with a homemade steak and lobster tail dinner. This Surf and Turf recipe is the ultimate elegant meal featuring the king and queen of proteins. Beautiful tender and juicy filet mignon and succulent fresh lobster tail. Cheers to a good year!
When I make filet mignon at home, I like to saute the steak in a pan, so none of the flavor and fat is lost. I can control the cooking temperatures and make a luscious sauce all in one pan! One of my favorite sauces to accompany this Surf and Turf recipe is a caramelized onion and mushroom pan sauce. There is so much flavor already left in the pan from cooking the filets, that the sauce is packed with delicious flavors!
I simply reserve the cooking juices and drippings from the steak then I saute the onions, garlic, and mushrooms in the same pan. Bacon is also my secret ingredient to tie all of the flavors together, by adding the perfect smoky and savory note to the sauce.
I also add a little bit of chicken or beef stock and butter to make the sauce super delicious, season with salt and pepper, and it’s ready to top the steak! If you want, you can also add more flavoring ingredients like wine or herbs to the sauce, be creative, you can’t go wrong!
Have you seen those Red Lobster Restaurant commercials that show the meat exploding out the top of the lobster tail shell? It makes you want to be part of “lobster fest” doesn’t it? I’ve always wanted to serve lobster tails just like that, so I found a super simple a flavorful way to make broiled lobster tails!
After cleaning the tails and cutting the shells to expose the meat, I add melted butter, paprika, salt and fresh garlic to each lobster tail. I used the broiler to cook the lobster, and it was done in 5 minutes. That’s it, and I couldn’t believe how easy it was! I pulled the meat out of the tail then added it to the top of the cooked shell to give it that “pop out of the shell look.” This Surf and Turf recipe should be tender and flavorful, so I like to serve lobster with a side of butter, fresh lemon wedges, and some flavored kosher salt.
This is that elegant meal you can create at home for your loved ones. I like to make a couple of sides for the meal like garlic green beans, roasted asparagus or sauteed Brussels sprouts. One of my favorite alternative side dishes to mashed potatoes is my creamy cauliflower puree, which you can found in my Rosemary and Thyme Lamb Chops Recipe. It doesn’t have to be a special occasion to have steak and lobster, treat yourself, You deserve it!
TIP #1: When meat is cooked the internal temperature will continue to rise as it rests. Understanding that there is “carryover cooking” effect, remove the meat from the cooking surface when it’s 5 to 10 degrees below the desired serving temperature.
TIP #2: Do poultry and fish also have carryover cooking? Since the muscle fibers are not as dense as meat, they do not retain heat has well. Chicken and fish should be cooked to the final desired serving temperature for proper doneness and safety.
Source: Cooks Illustrated