If you’re craving a meal that feels like a special occasion every single time, the Surf and Turf with Hollandaise Sauce Recipe is your golden ticket to indulgence. Combining the rich, buttery lobster tail and perfectly seared filet mignon, topped with a velvety hollandaise that adds just the right tang and creaminess, this dish brings restaurant-quality elegance right into your kitchen. Whether you’re celebrating or simply want to treat yourself and your loved ones, this recipe blends classic flavors into an unforgettable feast that’s easier to make than you might think.
Ingredients You’ll Need
Simple yet impactful, these ingredients come together beautifully to create a dish that boasts a stunning balance of flavors, textures, and colors. Each element plays a crucial role—from the succulent lobster to the creamy hollandaise—ensuring every bite delivers satisfaction.
- 2 lobster tails: Fresh or thawed, these deliver the sweet, tender seafood centerpiece of the dish.
- 2 filet mignon steaks: Known for their buttery texture and mild flavor, perfect for pairing with lobster.
- 2 tbsp olive oil: Essential for searing steaks evenly and developing a lovely crust.
- 2 tbsp butter: Used both in cooking and brushing lobster for luxurious richness.
- Salt and pepper, to taste: Simple seasonings that enhance the natural flavors.
- Fresh thyme, for garnish: Adds a pop of color and subtle herbal aroma that complements both land and sea.
- 3 egg yolks: The base of the hollandaise sauce for a silky texture.
- 1 tbsp lemon juice: Gives the hollandaise a bright, fresh tang to cut through the richness.
- 1/2 cup unsalted butter, melted: Creates the creamy body of the hollandaise sauce.
- Salt and cayenne pepper, to taste: Perfect for seasoning the sauce with a gentle kick of heat.
How to Make Surf and Turf with Hollandaise Sauce Recipe
Step 1: Prepare and Season the Steaks
Start by patting your filet mignon steaks dry and seasoning them generously with salt and pepper. This simple seasoning step is crucial—it enhances the beef’s natural flavor while building the perfect foundation for that savory sear.
Step 2: Sear the Steaks
Heat the olive oil in a skillet over medium-high heat until shimmering. Carefully place your steaks in the pan and sear each side for 3 to 4 minutes if you like them medium-rare, adjusting the time if you prefer them cooked differently. That caramelized crust you’re creating here locks in juices and develops intense flavor.
Step 3: Rest the Steaks
Once seared to your liking, remove the steaks from the skillet and allow them to rest for 5 minutes. Resting is key—it lets the juices redistribute, ensuring each bite is tender and juicy.
Step 4: Prepare the Lobster Tails
Preheat your oven to 425°F (220°C). Take your lobster tails and butterfly them by slicing down the top shell and gently pulling the meat up to rest neatly on top—this makes for even cooking and a stunning presentation.
Step 5: Season and Bake the Lobster
Brush the lobster meat generously with melted butter and sprinkle with salt and pepper. Bake in your preheated oven for 12 to 15 minutes, or until the meat turns opaque and tender. This method keeps the lobster juicy and ensures every bite melts in your mouth.
Step 6: Make the Hollandaise Sauce
In a heatproof bowl, whisk egg yolks and lemon juice together until the mixture thickens and lightens in color. Set this bowl over simmering water to create a gentle double boiler. Whisk constantly, then slowly drizzle in the melted butter, allowing the sauce to thicken beautifully. Finish by seasoning with salt and a pinch of cayenne pepper for that perfect subtle heat.
Step 7: Assemble Your Dish
Place the juicy filet mignon on each plate, set the buttery lobster tail atop the steak, and lavishly drizzle your warm hollandaise sauce over both. Garnish with a sprig of fresh thyme to add that final touch of elegance and freshness.
How to Serve Surf and Turf with Hollandaise Sauce Recipe
Garnishes
Fresh thyme sprigs are a classic choice that brighten the plate. You can also add a wedge of lemon on the side for guests who want an extra splash of citrus to enhance the hollandaise. A sprinkle of finely chopped chives or parsley lends a fresh green contrast and a mild onion flavor that pairs wonderfully here.
Side Dishes
Roasted asparagus, garlic mashed potatoes, or a crisp green salad make perfect companions for this rich Surf and Turf with Hollandaise Sauce Recipe. The buttery textures of the sides complement the creamy sauce and tender proteins, creating a harmonious meal that satisfies every craving.
Creative Ways to Present
Consider plating your steaks sliced into medallions alongside the lobster tails fan-style for an impressive presentation. For dinner parties, serve individual portions on warm plates with drizzles of hollandaise artistically spread around the edges. Adding edible flowers or microgreens can also bring a playful, modern flair to this otherwise classic dish.
Make Ahead and Storage
Storing Leftovers
Store your leftover surf and turf components separately in airtight containers in the refrigerator. Keeping the lobster and steak apart prevents flavors from mingling too strongly and helps maintain their textures.
Freezing
While it’s best enjoyed fresh, cooked lobster and steak can be frozen if needed. Wrap each component tightly in plastic wrap and then place in freezer bags. Keep hollandaise sauce refrigerated only and prepare fresh sauce next time, as freezing hollandaise often causes it to separate.
Reheating
Reheat lobster and steak gently in a low oven or in a skillet over medium-low heat to preserve moisture and avoid overcooking. Gently rewarm hollandaise sauce over a double boiler while whisking constantly until smooth; avoid microwaving as it can break the sauce.
FAQs
Can I use other cuts of steak for this Surf and Turf with Hollandaise Sauce Recipe?
Absolutely! Though filet mignon is tender and mild, cuts like ribeye or strip steak work wonderfully for a bolder flavor and still pair beautifully with lobster and hollandaise sauce.
Is it possible to make the hollandaise sauce ahead of time?
You can prepare hollandaise sauce slightly ahead, but it’s best served fresh. If you do make it early, keep it warm over a double boiler and whisk occasionally to maintain texture.
What’s the best way to butterfly lobster tails?
Simply cut down the top shell lengthwise with kitchen shears and gently pull the meat upward to rest on the shell. This not only helps it cook evenly but also creates an elegant presentation.
Can I substitute the lemon juice in the hollandaise sauce?
Lemon juice adds necessary brightness, but you can substitute with white wine vinegar or a mild vinegar if needed, adjusting to taste. Fresh lemon is preferred for the best flavor balance.
How do I know when the steak is cooked to medium-rare?
Use a meat thermometer for precision—the internal temperature should be about 130-135°F (54-57°C). Alternatively, you can rely on timing and feel, but a thermometer ensures perfect doneness.
Final Thoughts
Bringing together the best of ocean and land, the Surf and Turf with Hollandaise Sauce Recipe is a celebration of flavors, textures, and pure joy on a plate. Once you try this dish, the combination of buttery lobster, tender steak, and luscious sauce will undoubtedly earn a permanent spot in your recipe rotation. So get cooking, invite your favorite people, and turn any meal into a memorable occasion with this timeless classic.
Print
Surf and Turf with Hollandaise Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
Description
A luxurious surf and turf recipe featuring tender filet mignon steaks paired with succulent baked lobster tails, all drizzled with a rich and creamy homemade hollandaise sauce. Perfect for special occasions or indulgent dinners.
Ingredients
Surf and Turf
- 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 evenly with salt and pepper on both sides to enhance the natural flavors.
- Heat Oil: Warm the olive oil in a skillet over medium-high heat until shimmering and hot.
- Sear Steaks: Place the steaks in the skillet and cook for 3-4 minutes per side to achieve medium-rare doneness, adjusting the time if you prefer your steak more or less cooked.
- Rest Steaks: Remove the steaks from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the lobster tails.
- Butterfly Lobster Tails: Using kitchen shears, cut down the top shell of each lobster tail lengthwise and carefully pull the meat out to rest atop the shell for even cooking and presentation.
- Season Lobster: Brush the lobster meat generously with melted butter and sprinkle with salt and pepper for flavor.
- Bake Lobster: Place the lobster tails on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the meat turns opaque and is cooked through.
- Start Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens slightly and becomes pale.
- Double Boiler Method: Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water, and whisk constantly to gently heat the mixture.
- Incorporate Butter: Gradually drizzle in the melted butter while whisking continuously until the sauce emulsifies and thickens to a creamy consistency.
- Season Sauce: Add salt and a pinch of cayenne pepper to taste, adjusting seasoning as desired.
- Assemble Dish: Arrange the rested filet mignon steaks on serving plates and top each with a baked lobster tail.
- Drizzle Sauce: Pour the prepared hollandaise sauce generously over both the steak and lobster for a rich finish.
- Garnish and Serve: Garnish with fresh thyme sprigs for a fragrant and elegant presentation, and serve immediately for best flavor and texture.
Notes
- Adjust steak cooking time according to your preferred doneness.
- Ensure lobster meat is fully opaque before removing from the oven to avoid undercooking.
- The hollandaise sauce requires constant whisking to prevent curdling; keep the heat low and steady.
- If you don’t prefer cayenne pepper, you may omit it or substitute with a pinch of paprika for milder heat.
- Letting the steak rest after searing is crucial to retain juiciness.
