If you are looking to impress with a dish that feels like a decadent celebration, this Surf and Turf with Lobster Tails and Filet Mignon topped with Hollandaise Sauce Recipe is your ultimate go-to. Combining the buttery richness of lobster tails and the tender elegance of filet mignon, all crowned with a velvety, tangy Hollandaise sauce, this recipe creates a mouthwatering symphony of flavors and textures. Whether it’s a special occasion or simply a night you want to treat yourself, this dish elevates your meal into a memorable dining experience.
Ingredients You’ll Need
Gathering a handful of simple but powerful ingredients is key to making this dish shine. Each one plays a crucial role, from seasoning the steaks perfectly to creating that luxurious Hollandaise sauce that ties everything together.
- Lobster tails (2): Sweet, tender lobster meat that brings the ocean’s best to your plate.
- Filet mignon steaks (2): Choose high-quality cuts for that melt-in-your-mouth texture.
- Olive oil (2 tbsp): For a subtle fruity sear that enhances the steak’s flavor.
- Butter (2 tbsp, plus 1/2 cup melted for sauce): Adds richness to both lobsters and sauce.
- Salt and pepper: Essential for seasoning perfectly balanced flavors.
- Fresh thyme: Provides a fragrant, herbal garnish that brightens the dish.
- Egg yolks (3): The foundation of the silky Hollandaise sauce.
- Lemon juice (1 tbsp): Gives the sauce a refreshing tangy kick.
- Cayenne pepper: Just a pinch to add a soft hint of heat in the sauce.
How to Make Surf and Turf with Lobster Tails and Filet Mignon topped with Hollandaise Sauce Recipe
Step 1: Prepare the Filet Mignon
Start by seasoning your filet mignon steaks generously with salt and pepper, ensuring the natural beef flavor really pops. Heat olive oil in a skillet over medium-high heat and sear the steaks for about 3 to 4 minutes on each side for that ideal medium-rare, which keeps the meat juicy and tender. After searing, give the steaks a 5-minute rest—this helps lock in all those flavorful juices.
Step 2: Cook the Lobster Tails
While your steaks rest, turn your attention to the lobster. Preheat your oven to 425°F (220°C). Butterfly the lobster tails by slicing down the top shell gently, then pulling out the meat so it rests on top—this not only looks stunning but helps it cook evenly. Brush the lobster meat with melted butter, season lightly with salt and pepper, and pop them in the oven for 12 to 15 minutes. You’ll know they’re perfectly done when the meat turns opaque and just firm.
Step 3: Whisk Up the Hollandaise Sauce
The star topping: homemade Hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens slightly. Set the bowl over simmering water, taking care not to let the bottom touch the water—this gentle double boiler technique will warm the eggs without scrambling them. Whisk constantly as you slowly drizzle in the melted butter until your sauce becomes luscious and thick. Finish by seasoning with salt and a pinch of cayenne pepper for a subtle kick.
Step 4: Assemble Your Surf and Turf Masterpiece
To serve, place the rested filet mignon on your plate, gently top it with the beautifully baked lobster tail, and lavish the entire dish with the warm Hollandaise sauce. A sprinkle of fresh thyme leaves adds that perfect herbal note and a touch of elegance.
How to Serve Surf and Turf with Lobster Tails and Filet Mignon topped with Hollandaise Sauce Recipe
Garnishes
Fresh thyme isn’t just a garnish—it infuses the dish with a subtle earthiness that balances the richness of the butter and sauce. For a pop of color and texture, feel free to add a lemon wedge or a sprinkle of finely chopped parsley. These small touches make your plate look as divine as it tastes.
Side Dishes
Pairing this luxurious surf and turf with simple, fresh sides allows the main flavors to really shine. Steamed asparagus, garlic mashed potatoes, or a crisp garden salad are all fantastic choices. Each side either adds a fresh crunch or a comforting creaminess that complements the decadent protein duo.
Creative Ways to Present
Presentation can turn a meal into an event. Serve the lobster tails nestled atop the filet mignon with a drizzle of Hollandaise cascading down. For a more sophisticated touch, arrange thin slices of the filet alongside lobster meat, adorned with edible flowers or microgreens. Using white or dark plates can also enhance the visual appeal, creating contrast that will wow your guests before the first bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your cooked steak and lobster in separate airtight containers in the refrigerator. This prevents flavors from mingling too much and keeps your proteins as fresh as possible for up to two days.
Freezing
Freezing is less ideal for this dish as the delicate texture of lobster and filet mignon can suffer. However, if you must freeze, wrap the lobster tails tightly and freeze separately from the steak, consuming within one month for best quality.
Reheating
Reheat the steak gently in a low oven or skillet to avoid overcooking, and warm lobster meat just until heated through to maintain its tenderness. Prepare fresh Hollandaise sauce if possible, as reheated sauce may separate or become grainy, but gently warming leftovers on very low heat with constant whisking can sometimes work in a pinch.
FAQs
Can I use other cuts of steak instead of filet mignon?
Absolutely! While filet mignon is prized for its tenderness and mild flavor, ribeye or sirloin can work well if you prefer a bit more beefy flavor and marbling. Just adjust cooking times accordingly.
Is it difficult to make Hollandaise sauce at home?
It might seem intimidating, but with a little patience and practice, making Hollandaise sauce is very manageable. Using the double boiler method and whisking constantly helps prevent the eggs from scrambling, and the result is always worth the effort.
Can I prepare any components ahead of time?
You can pre-melt the butter and even mix the egg yolks and lemon juice for the sauce beforehand, but it’s best to finish the Hollandaise just before serving. Steaks are best cooked fresh, though you can prep lobster tails a day ahead by cleaning and butterflying them.
How do I know when the lobster tails are perfectly cooked?
The lobster meat should be opaque and white throughout, slightly firm but not rubbery. Overcooking makes it tough, so set your timer for 12 to 15 minutes and keep a close eye during baking.
What can I serve if I want to keep the dish gluten-free?
This entire recipe is naturally gluten-free, so you’re in luck! Just be sure any sides or garnishes you add, like sauces or bread, meet your gluten-free needs as well.
Final Thoughts
Making this Surf and Turf with Lobster Tails and Filet Mignon topped with Hollandaise Sauce Recipe is an invitation to enjoy something truly special right at home. Its rich flavors and elegant presentation will delight anyone lucky enough to taste it. Give yourself the gift of a luxurious feast—you deserve every delicious bite!
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Surf and Turf with Lobster Tails and Filet Mignon topped with Hollandaise Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Description
Indulge in this elegant Surf and Turf recipe featuring perfectly seared filet mignon paired with tender baked lobster tails, all topped with a creamy homemade hollandaise sauce. This dish combines rich flavors and luxurious textures for a special occasion meal.
Ingredients
Main Ingredients
- 2 lobster tails
- 2 filet mignon steaks
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh thyme, for garnish
Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Salt, to taste
- Cayenne pepper, to taste
Instructions
- Prepare the Steak: Season the filet mignon steaks generously with salt and pepper to enhance the flavor and create a delicious crust when cooked.
- Heat the Skillet: Warm the olive oil in a skillet over medium-high heat until shimmering, which ensures a good sear on the steaks.
- Sear the Steaks: Place the steaks in the hot skillet and cook for 3-4 minutes on each side to achieve a medium-rare doneness, adjusting the time for your preferred level of cooking.
- Rest the Steaks: Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute, ensuring a juicy result.
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the lobster tails.
- Prepare Lobster Tails: Butterfly the lobster tails by cutting down the top shell and gently pulling the meat out so it rests on top of the shell for even cooking.
- Season Lobster: Brush the lobster meat with melted butter and sprinkle with salt and pepper to enhance flavor and moisture.
- Bake Lobster: Place the lobster tails in the oven and bake for 12-15 minutes or until the meat is opaque and cooked through.
- Make Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens and turns pale.
- Double Boiler Method: Place the bowl over simmering water, making sure the bowl does not touch the water, and whisk constantly to prevent curdling.
- Add Butter: Slowly drizzle in the melted butter while continuously whisking until the hollandaise sauce thickens to a creamy consistency.
- Season Sauce: Add salt and a pinch of cayenne pepper to taste, and whisk to combine.
- Assemble the Dish: Place the rested filet mignon steaks on plates and top each with a baked lobster tail.
- Drizzle Sauce: Generously drizzle the hollandaise sauce over the steak and lobster for rich flavor and moisture.
- Garnish and Serve: Garnish with fresh thyme sprigs and serve immediately to enjoy the dish at its best temperature and texture.
Notes
- Adjust steak cooking times based on preferred doneness (rare, medium, well done).
- Butterfly lobster tails carefully to avoid cracking the shell.
- Use a double boiler or a heatproof bowl over simmering water to prevent the hollandaise sauce from overheating or curdling.
- Hollandaise sauce is best served fresh; avoid reheating.
- Resting steak is crucial for juicy, tender meat.
