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Surf and turf has always meant the ultimate splurge dinner in my house. This recipe brings together tender filet mignon and sweet lobster tails with a rich creamy sauce that truly feels restaurant worthy. I developed this for a special anniversary dinner at home and it quickly became the meal we look forward to most for any celebration.
The first time I made this my partner said it was better than any fancy steakhouse meal we had ever had together. Every time I make it now I get a huge smile and someone setting the table early just to get to dinner faster.
Ingredients
- Beef filet mignon steaks: The most tender cut of beef and perfect for getting a melt in your mouth result Look for ones that are about six ounces each and have good marbling for extra flavor
- Lobster tails: Brings a sweet delicate seafood note Pick fresh or frozen lobster that is firm and slightly pink Avoid any with dark spots or an off smell
- Olive oil: Helps get a deep golden sear on your steak Choose extra virgin for best flavor
- Butter: Adds richness to the sauce Use high quality unsalted butter for the purest taste
- Garlic: Provides another layer of flavor Fresh minced cloves release the most aroma
- Heavy cream: Creates a silky texture for the lobster sauce Go for full fat to keep the sauce from breaking
- Chicken or vegetable broth: Gives the sauce body A low sodium option lets you control the saltiness
- Lemon juice: Brightens up the cream sauce and keeps it from tasting heavy Fresh squeezed is always best
- Salt and pepper: Basic seasoning to balance everything Use flaky sea salt or freshly ground black pepper if possible
- Fresh parsley: Adds color and a clean finish Italian flat leaf parsley chopped just before serving gives the best results
Instructions
- Season and Sear the Steaks:
- Pat the filet mignon dry and season generously all over with salt and pepper Press seasonings into the meat to help build a flavorful crust Heat olive oil in a heavy skillet over medium high until it shimmers Add steaks to the pan and avoid moving them for at least three minutes so a brown crust forms Flip and cook another three to four minutes for a medium rare finish If you prefer more doneness add another two minutes per side Transfer steaks to a plate and tent loosely with foil to rest
- Cook the Lobster Tails:
- Choose whether to steam or boil your lobster tails If boiling bring a pot of salted water to a gentle boil Add lobster and cook until the shells turn bright red and the meat is opaque usually five to six minutes Immediately submerge lobster tails in an ice bath to stop cooking Crack open shells with kitchen shears and carefully remove the meat in whole pieces Slice lobster crosswise into medallions for best presentation
- Make the Lobster Sauce:
- Use the same skillet from the steaks to keep all the tasty browned bits Melt butter over medium heat then add minced garlic Sauté until fragrant but not browned to avoid bitterness Pour in the broth scraping up any stuck bits and let it simmer until slightly reduced Lower the heat and stir in heavy cream followed by lemon juice Whisk gently letting sauce bubble and thicken until it coats the back of a spoon Taste and adjust seasoning with salt and pepper
- Plate and Serve:
- Slice rested steaks thickly and fan out on serving plates Top with lobster medallions Spoon lobster cream sauce over both meat and lobster Finish with finely chopped fresh parsley for a burst of color and freshness Serve immediately so the sauce stays silky and the steak remains tender
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Lobster is my ingredient of choice because it feels so festive and always makes the table go quiet with that first bite. Last New Years Eve my family decided this should be our new tradition and everyone helped whisk the sauce at the stove while sharing their favorite moments from the year.
Storage Tips
Keep leftovers in an airtight container refrigerated for up to two days Steak will reheat best if gently warmed in a skillet with a splash of broth The sauce will thicken when cold so reheat slowly and whisk in a little extra cream if needed Lobster is best eaten fresh but can be gently rewarmed by steaming for just one minute
Ingredient Substitutions
If you do not have lobster try large shrimp or scallops for a similar effect Chicken breast works if you want to go all surf or all turf Use beef or seafood stock in place of chicken or vegetable broth For a dairy free version try unsweetened coconut cream and a vegan butter substitute
Serving Suggestions
Serve beside buttery mashed potatoes or a tangy green salad for a complete dinner Roasted asparagus or simple steamed peas make bright green accompaniments Warm crusty bread helps to soak up any leftover sauce too
Cultural Context
The origins of surf and turf come from classic American steakhouses where luxury meant combining premium steak with something from the sea There is just something timeless about enjoying these two delicacies on one plate and it brings a sense of occasion to any dinner
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The experience of sharing this dish with loved ones is truly as special as the meal itself. Every time I serve surf and turf it reminds me how cooking at home can turn even a regular Tuesday into a celebration.
Frequently Asked Questions
- → What is the best way to cook filet mignon for this dish?
Sear filet mignon steaks in a hot skillet with olive oil for 3-4 minutes per side to achieve a tender, medium-rare result.
- → How do I prepare lobster tails for serving?
Steam or boil lobster tails for about 5-6 minutes until fully cooked, then remove the meat from the shell before slicing.
- → What makes the lobster sauce creamy?
The sauce is thickened with a combination of butter, heavy cream, broth, and a squeeze of fresh lemon juice for brightness.
- → How should I serve the finished dish?
Arrange the sliced lobster over the steaks, pouring the creamy sauce on top, and garnish with chopped parsley for color and flavor.
- → What sides pair well with surf and turf?
Roasted vegetables or creamy mashed potatoes complement the richness of the dish perfectly.