Create an elegant, flavorful meal with this delicious surf and turf recipe that will be sure to make an impression on your family or friends.
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!
Understanding how food cooks
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.
- 16 ounces filet mignon , (two 8-ounce pieces)
- salt and ground black pepper , for seasoning steak
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1/2 cup yellow onions , cut into small ¼ inch by ¼ inch pieces
- 2 cloves garlic , thinly sliced
- 2 cups white mushrooms , sliced
- 1 slice bacon , cut into small pieces
- 1/2 cup chicken stock , or beef stock or broth
- 1 tablespoon unsalted butter
- 16 ounces lobster tails , (two 8-ounce pieces)
- 1/4 cup unsalted butter , melted
- 1/4 teaspoon paprika
- salt and ground black pepper , as desired for seasoning sauce
- 1 clove garlic , thinly sliced
- 1 lemon , cut into wedges, for garnish
Allow the steaks to sit at room temperature, covered with plastic, for at least 30 minutes to an hour before cooking. This will help with the even cooking of the meat.
Generously season each side of the filets with salt and freshly ground black pepper, set aside.
Select a pan large enough to fit the fillets. Heat the pan over medium-high heat, for about 1 minute. Add 2 tablespoons of vegetable oil, and heat until the oil is hot but not smoking, about 1-2 minutes.
Carefully add the seasoned filets to the pan. Cook over medium-high heat for about 5-6 minutes on each side, 10-12 minutes total.
Add the sprigs of rosemary and thyme to the pan, and 1 tablespoon of butter. When the butter is melted, spoon some of the butter over the steaks. Repeat this process for about 1-2 minutes. This will add more flavor to the steak. Place filets on a plate to rest, set aside. Do not discard the cooking pan! The filets should have a nice caramelized brown color on the surface. The internal temperature should be around 120-125°F for medium rare or 130-135°F for medium. Cook longer on each side for medium well doneness. Allow the meat to rest for 15 minutes to achieve final serving temperature.
Using the same pan from cooking the steaks, begin to make the mushroom pan sauce. Remove the rosemary and thyme from the pan, discard.
Heat the pan over medium heat. Add the onions and sauté until translucent, about 4 minutes. If there are brown bits on the bottom of the pan from cooking the steak, try to scrape it off while you are cooking the vegetables, this will add amazing flavor as long as it’s not burnt! (If the cooking pan from the meat is not useable for the pan sauce, add 2 tablespoons of butter or oil to a fresh pan and proceed with the recipe).
Add the sliced garlic and sauté for about 1 minute. Add the sliced mushrooms, sauté until tender, about 4 minutes. Add the bacon to the pan, saute for 1 minute.
Add the chicken/beef stock or broth to the pan. Turn the heat up to medium-high. Continuously stir the sauce until about half of the liquid has evaporated. The sauce should be slightly thickened, but not runny.
Turn the heat down to low. Add the 1 tablespoon of butter to the pan, and whisk into the sauce. Season the sauce with salt and pepper to your liking. Turn off the heat and cover until ready to serve.
Preheat oven to broil. Line a small sheet pan with foil, set aside.
Place the lobster tails on a clean cutting board. With a sharp knife or kitchen shears, cut the top of the lobster shells lengthwise. Slightly pull apart the shells to expose the lobster meat. Remove any of the lobster entrails. Gently rinse the lobster under cool water and dry.
Place the cleaned lobsters on the foil lined baking sheet. Season the lobster meat with 1-2 tablespoons of melted butter (you can coat the outside of the shell with butter as well). Add about 1/8 teaspoon of the paprika evenly over the meat. Season the lobster meat with salt and pepper. Add a few slices of the garlic on top of the lobster meat.
Place the tray on the middle rack of the oven. Broil lobster tails until lightly brown and shells turn a reddish color and lobster meat is opaque, about 4-6 minutes (add additional time for larger tails). Remove the lobster from the over and check the meat for doneness before cooking longer, as the meat will overcook quickly!
If needed, reheat the steaks in the broiler for 1-2 minutes if the steak has cooled down, keep a close eye on the steaks! Remove from the oven and set aside.
Reheat the mushroom pan sauce for a few minutes until hot.
On a plate, place the steak with the mushroom sauce on top. Add the lobster tail and lemon wedges. Serve with a side of melted butter if desired for the lobster.
Source: Cooks Illustrated