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
Scale
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.
