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
Scale
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.
