Delicious Surf And Turf


Serving 2 people


60 min



Ingredients

  • bacon 1 slice of cooked bacon, cut into small pieces
  • beef stock ½ cup or chicken or beef stock or broth
  • filet mignon 2- 8 ounce filet mignon
  • fresh rosemary 2 sprigs of fresh rosemary
  • fresh thyme 2 sprigs of fresh thyme
  • garlic 1 clove of garlic, thinly sliced
  • lemon 2 gloves garlic, thinly sliced
  • lobster tails 1 lemon, cut into wedges, for garnish
  • paprika 2- 8 ounce lobster tails
  • salt and pepper ¼ teaspoon paprika
  • unsalted butter Salt and freshly ground black pepper, as desired for seasoning sauce
  • vegetable oil 1 tablespoon unsalted butter
  • white mushrooms 2 tablespoons vegetable oil
  • yellow onions 2 cups sliced white mushrooms
  • ½ cup of diced yellow onions, cut into small ¼ inch by ¼ inch pieces
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How to make it

  1. 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 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 filets.
  2. Heat the pan over medium high heat, for about 1 minute.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the rosemary and thyme from the pan, discard.
  7. Heat the pan over medium heat.
  8. 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).
  9. Add the sliced garlic and sauté for about 1 minute.
  10. Add the sliced mushrooms, sauté until tender, about 4 minutes.
  11. Add the bacon to the pan, saute for 1 minute.
  12. 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.
  13. Add the 1 tablespoon of butter to 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.
  14. Place the lobster tails on a clean cutting board. With a sharp knife or kitchen shears, cut the top of the lobster shells length wise. Slightly pull apart the shells to expose the lobster meat.
  15. Remove any of the lobster entrails. Gently rinse the lobster under cool water and dry.
  16. 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).
  17. Add about 1/8 teaspoon of the paprika evenly over the meat. Season the lobster meat with salt and pepper.
  18. Add a few slices of the garlic on top of the lobster meat.
  19. 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).
  20. 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!
  21. Remove from the oven a 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.
  22. Add the lobster tail and lemon wedges.
  23. Serve with a side of melted butter if desired for the lobster.