Filet Mignon and Lobster Tail
Highlighted under: Holiday & Seasonal Feasts
When I think of a special dinner, the combination of filet mignon and lobster tail instantly comes to mind. The rich, buttery flavor of the steak perfectly complements the sweet, tender meat of the lobster. I love how both proteins can be cooked simultaneously, creating a restaurant-quality meal in the comfort of my home. It's an indulgent treat that's perfect for celebrations or a cozy date night. Trust me, the aroma alone will have everyone eager to dig in before it's even plated.
Preparing filet mignon and lobster tail at home has always been a passion of mine. I remember the first time attempting this dish; it was for a milestone birthday celebration. The key to success is to ensure both proteins are cooked to perfection while maintaining their unique flavors. I’ve found that seasoning each component separately enhances the overall experience, allowing guests to enjoy the richness of the steak and the sweet essence of the lobster.
What also makes this meal special is its presentation. It’s incredible how a few simple garnishes can elevate the dish. I love drizzling garlic butter over the lobster just before serving; it adds a touch of luxury that’s irresistible. Pair it with a nice wine and you’ve got an unforgettable meal that feels like a fine dining experience right at home.
Why You Will Love This Recipe
- Juicy filet mignon that melts in your mouth
- Sweet and tender lobster tail cooked to perfection
- Perfect meal for any special occasion or romantic dinner
Mastering the Cooking Techniques
Cooking filet mignon requires attention to detail for that perfect sear. To achieve a crusty exterior and a tender inside, make sure your skillet is piping hot before adding the steaks. You should hear a satisfying sizzle. Avoid overcrowding the pan to maintain the heat. Resting the steaks after cooking is crucial; it allows the juices to redistribute, resulting in a more flavorful bite.
For the lobster tails, it’s essential to cook them just right. Overcooking can make the meat tough and rubbery. Keep an eye out for the color change—the lobster should be opaque and bright white, not translucent. If using frozen lobster tails, be sure to thaw them completely in the fridge overnight for consistent cooking.
Flavorful Enhancements
The addition of garlic and lemon juice to the melted butter for the lobster brings a freshness that balances its richness. If you're feeling adventurous, consider adding a pinch of red pepper flakes or paprika for a hint of spice. This can elevate the dish without overpowering the delicate lobster flavor.
As for the filet mignon, fresh thyme adds a lovely earthy aroma. If you don’t have fresh thyme, dried thyme can be used in a pinch, but cut the amount in half as it's more concentrated. A splash of red wine added to the pan after the steaks are done can create a flavorful sauce that pairs beautifully with both the steak and the lobster.
Ingredients
Gather these ingredients for an exquisite meal.
Filet Mignon
- 2 filet mignon steaks (about 6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs of fresh thyme
Lobster Tail
- 2 lobster tails
- 1/2 cup of unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced
- Fresh parsley, chopped for garnish
Make sure everything is fresh for the best taste!
Instructions
Follow these simple steps to create your meal masterpiece.
Prepare the Steak
Season the filet mignon steaks generously with salt and pepper. Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side to achieve a nice crust.
Cook the Lobster Tail
While the steak is resting, preheat the oven to 350°F (175°C). Using kitchen scissors, cut down the top of each lobster tail. Gently pull the meat out, leaving it attached at the base, and place it on top of the shell.
Serve the steak alongside the lobster tail for a delightful meal.
Pro Tips
- For an extra layer of flavor, sprinkle some smoked paprika over the lobster before baking. Additionally, serve with a side of roasted asparagus for a complete meal.
Serving Suggestions
This dish pairs excellently with a side of creamy mashed potatoes or a fresh garden salad. For a special touch, consider a homemade béarnaise sauce or garlic herb butter on the steak. These extras can complement the flavors and add depth to the overall meal, making it feel even more luxurious.
Wine pairing can elevate the dining experience; a robust Cabernet Sauvignon matches the richness of the filet mignon, while a crisp Chardonnay complements the sweet notes of the lobster tail. Remember, serving on a warm plate will help maintain the temperature and richness of both the steak and lobster.
Storage and Reheating
If you have leftovers, it’s best to store the filet mignon and lobster tail separately. Wrap them in plastic wrap or aluminum foil and keep them in the refrigerator for up to 2 days. However, lobster is best enjoyed fresh, as reheating can compromise texture. If needed, reheat gently in a skillet over low heat with a pat of butter to prevent drying out.
For those looking to save time, you can prepare the garlic-lemon butter in advance and keep it in the fridge for up to a week. This allows you to quickly brush your lobster tails before baking, making the overall meal preparation more efficient without sacrificing flavor.
Questions About Recipes
→ Can I grill the steak instead of pan-searing it?
Absolutely! Grilling will add a wonderful smokey flavor. Just ensure your grill is hot and adjust cooking times based on thickness.
→ How do I know when the lobster is cooked properly?
Lobster meat is fully cooked when it turns opaque and firm. A meat thermometer should read 140°F (60°C) for perfectly cooked lobster.
→ Can I use frozen lobster tails?
Yes, but make sure to thaw them completely before cooking for even results.
→ What wine pairs well with filet mignon and lobster?
A full-bodied Chardonnay or a Pinot Noir complements both dishes beautifully.
Filet Mignon and Lobster Tail
When I think of a special dinner, the combination of filet mignon and lobster tail instantly comes to mind. The rich, buttery flavor of the steak perfectly complements the sweet, tender meat of the lobster. I love how both proteins can be cooked simultaneously, creating a restaurant-quality meal in the comfort of my home. It's an indulgent treat that's perfect for celebrations or a cozy date night. Trust me, the aroma alone will have everyone eager to dig in before it's even plated.
Created by: Olivia
Recipe Type: Holiday & Seasonal Feasts
Skill Level: Intermediate Cook
Final Quantity: Serves 2
What You'll Need
Filet Mignon
- 2 filet mignon steaks (about 6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs of fresh thyme
Lobster Tail
- 2 lobster tails
- 1/2 cup of unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced
- Fresh parsley, chopped for garnish
How-To Steps
Season the filet mignon steaks generously with salt and pepper. Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side to achieve a nice crust. Add the butter and thyme to the pan, basting the steaks with the melted butter for extra flavor. Cook until desired doneness, around 130°F for medium-rare.
While the steak is resting, preheat the oven to 350°F (175°C). Using kitchen scissors, cut down the top of each lobster tail. Gently pull the meat out, leaving it attached at the base, and place it on top of the shell. In a small saucepan, melt the butter and mix in the garlic and lemon juice. Brush the lobster meat generously with this mixture and bake for 12-15 minutes, or until the lobster is opaque.
Extra Tips
- For an extra layer of flavor, sprinkle some smoked paprika over the lobster before baking. Additionally, serve with a side of roasted asparagus for a complete meal.
Nutritional Breakdown (Per Serving)
- Calories: 780 kcal
- Total Fat: 50g
- Saturated Fat: 20g
- Cholesterol: 230mg
- Sodium: 900mg
- Total Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 56g