Servings: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For the Filet Mignon:
2 filet mignon steaks (about 6-8 oz each)
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
2 sprigs fresh rosemary or thyme (optional)
For the Lobster:
2 lobster tails
4 tablespoons unsalted butter, melted
1 clove garlic, minced
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Lobster Tails:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare Lobster Tails: Using kitchen shears, cut through the top of each lobster tail shell down the center. Gently pull the shell apart to expose the meat, leaving it attached at the base. Season the meat with salt and pepper.
Make Garlic Butter: In a small bowl, mix melted butter, minced garlic, and lemon juice. Brush the mixture over the lobster meat.
2. Cook the Lobster:
Place the prepared lobster tails on a baking sheet. Bake in the preheated oven for about 12-15 minutes or until the meat is opaque and cooked through (internal temperature of 140°F or 60°C). Baste with more garlic butter halfway through cooking.
3. Cook the Filet Mignon:
Season the Steaks: While the lobster is cooking, season the filet mignon steaks with salt and pepper on both sides.
Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon steaks.
Sear the Steaks: Cook for about 4-5 minutes on each side for medium-rare (internal temperature of 135°F or 57°C). Add butter, crushed garlic, and fresh herbs to the skillet during the last minute of cooking, basting the steaks with the melted butter.
4. Rest the Meat:
Once cooked, remove the filet mignon from the skillet and let it rest for about 5 minutes before serving. This allows the juices to redistribute.
5. Serve:
Plate the Dish: Serve the filet mignon alongside the baked lobster tails. Drizzle any remain
