If you’ve ever dreamed of indulging in the perfect blend of land and sea flavors, this Surf and Turf with Hollandaise Sauce Recipe is your ticket to culinary bliss. Rich, tender filet mignon steaks paired with succulent, buttery lobster tails create a luxurious dining experience that’s elevated even further by a silky, tangy hollandaise sauce. Whether it’s a special occasion or a weekend treat, this dish marries sophistication with comfort in the most delightful way.
Ingredients You’ll Need
Keeping the ingredient list simple yet essential ensures every component shines through to create the perfect Surf and Turf with Hollandaise Sauce Recipe. Each ingredient plays a crucial role — from the umami-packed steaks to the velvety hollandaise that ties everything together beautifully.
- Lobster tails: Choose fresh or thawed lobster tails for tender, sweet seafood flavor that steals the show.
- Filet mignon steaks: This cut’s buttery texture and mild flavor make it perfect for a refined yet hearty surf and turf experience.
- Olive oil: Adds a subtle fruitiness and helps achieve a beautiful sear on the steaks.
- Butter: Used for cooking the lobster and enriching the hollandaise sauce, it lends a rich mouthfeel.
- Salt and pepper: Essential seasonings that enhance the natural flavors of the steak and lobster.
- Fresh thyme: Adds a delicate herbaceous note and a touch of color as a garnish.
- Egg yolks: The base of the hollandaise sauce, lending creaminess and structure.
- Lemon juice: Brightens the hollandaise with fresh acidity balancing the richness.
- Unsalted butter (melted): Incorporated slowly to create a perfectly smooth and velvety hollandaise sauce.
- Cayenne pepper: A pinch adds a subtle warmth and depth to the hollandaise.
How to Make Surf and Turf with Hollandaise Sauce Recipe
Step 1: Prepare the Steak
Start by seasoning your filet mignon steaks generously with salt and freshly ground black pepper. This straightforward seasoning is all you need to let the natural richness of the beef shine. It’s important for achieving a flavorful crust during searing.
Step 2: Sear the Steaks
Heat the olive oil in a skillet over medium-high heat until shimmering. Place the steaks in the pan and sear each side for 3 to 4 minutes to achieve a medium-rare finish. Adjust the time if you prefer your steak more or less done. This method locks in the juices and creates that irresistible browned crust.
Step 3: Rest the Steaks
After searing, remove the steaks from the skillet and let them rest for about 5 minutes. Resting is crucial because it allows the juices to redistribute evenly throughout the meat, resulting in a tender and juicy bite every time.
Step 4: Prepare the Lobster Tails
Preheat your oven to 425°F (220°C) while you prepare the lobster tails. Butterfly each lobster tail by cutting down the top shell and gently pulling the meat out to rest on top—this not only presents beautifully but cooks evenly, making the lobster tender and flavorful.
Step 5: Season and Bake Lobster
Brush the exposed lobster meat generously with melted butter and sprinkle with salt and pepper. Place the tails on a baking sheet and bake in the preheated oven for 12 to 15 minutes, or until the meat turns opaque and flakes easily—a perfect indication of doneness.
Step 6: Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens and lightens in color. Set the bowl over simmering water (using a double boiler) and whisk constantly. Slowly drizzle in the melted butter while whisking to emulsify the sauce. Season with salt and a pinch of cayenne pepper to add depth and a touch of warmth.
Step 7: Plate and Serve
To assemble your Surf and Turf with Hollandaise Sauce Recipe, place the rested steak on the plate and top it with the perfectly baked lobster tail. Drizzle the luscious hollandaise sauce generously over both components. Finish with a sprig of fresh thyme for that final herbal note and visual elegance.
How to Serve Surf and Turf with Hollandaise Sauce Recipe
Garnishes
Fresh thyme sprigs are an excellent garnish because they add a subtle aroma that complements both steak and lobster. You can also sprinkle a few lemon zest curls on top to enhance the citrus notes in the hollandaise. These garnishes bring freshness and elevate the dish’s presentation.
Side Dishes
Classic sides like garlic mashed potatoes or roasted asparagus pair beautifully with this dish, balancing the richness of the steak and lobster. A crisp, lightly dressed salad adds texture contrast, while buttery dinner rolls are perfect for soaking up any extra hollandaise sauce on your plate.
Creative Ways to Present
For a show-stopping presentation, serve the surf and turf on a warmed platter with edible flowers or microgreens as colorful accents. Layer the lobster meat elegantly on the steak to create height and visual interest. You can also offer the hollandaise sauce in a small sauceboat so guests can add as much as they desire for a more interactive experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and lobster in airtight containers in the refrigerator for up to two days. Keep the hollandaise sauce separate to preserve its delicate texture. Quickly chilling the proteins maintains their juicy mouthfeel and freshness.
Freezing
Freezing steak and lobster isn’t ideal for best taste and texture, but if necessary, wrap them tightly in plastic wrap and aluminum foil before freezing. The hollandaise sauce should never be frozen because it tends to separate when thawed, so it’s best prepared fresh.
Reheating
Reheat the steak and lobster gently in a low-temperature oven or steam to prevent drying out. Avoid microwaving as it can toughen the meat and overcook the seafood. For the hollandaise, it’s best to make a fresh batch, but if you have leftovers, warm it gently over a double boiler while whisking to prevent curdling.
FAQs
Can I use other cuts of steak for this Surf and Turf with Hollandaise Sauce Recipe?
Absolutely! While filet mignon is tender and mild, ribeye or New York strip steaks work wonderfully too, offering slightly different flavors and textures while still pairing excellently with lobster and hollandaise.
Is it possible to make the hollandaise sauce ahead of time?
Hollandaise is best served fresh, but you can prepare it up to an hour ahead and keep it warm in a thermos or over a double boiler on very low heat, whisking occasionally to maintain smoothness.
How do I know when the lobster tails are done?
You’ll know the lobster is cooked when the meat turns opaque and firm, and it easily flakes with a fork. Typically, 12 to 15 minutes at 425°F is just right for most standard-size tails.
What if I’m not a fan of cayenne pepper in the sauce?
No worries! You can simply omit the cayenne or substitute it with a pinch of smoked paprika for a milder, slightly smoky flavor that still adds complexity to the hollandaise.
Can this Surf and Turf with Hollandaise Sauce Recipe be doubled for larger groups?
Definitely! Just multiply the ingredients as needed and cook the steak and lobster in batches to ensure everything is perfectly prepared. The sauce can also be increased proportionally and kept warm until serving.
Final Thoughts
This Surf and Turf with Hollandaise Sauce Recipe is one of those dishes that turns an ordinary meal into an unforgettable experience. The harmony of tender steak, buttery lobster, and luscious hollandaise will impress anyone you serve it to, and it’s surprisingly achievable in your own kitchen. So why wait? Gather these simple ingredients, follow these steps, and prepare to savor a restaurant-quality feast that feels like a celebration every time.
Print
Surf and Turf with Hollandaise Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Description
This Surf and Turf recipe combines tender filet mignon steaks with succulent lobster tails, enhanced by a rich homemade hollandaise sauce. Perfect for an elegant dinner, this dish blends searing and baking techniques to create a delightful balance of flavors and textures.
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 and cayenne pepper, to taste
Instructions
- Prepare the Steak: Season the filet mignon steaks evenly with salt and pepper to enhance their natural flavor.
- Heat Oil: Warm the olive oil in a skillet over medium-high heat to prepare for searing the steaks.
- Sear Steaks: Cook the steaks for 3-4 minutes on each side to achieve a medium-rare doneness, adjusting time if you prefer more or less cooked meat.
- Rest Steaks: Remove the steaks from the skillet and let them rest for 5 minutes to redistribute juices and ensure tenderness.
- Prepare Lobster Tails: Preheat your oven to 425°F (220°C) to get ready for baking the lobster tails.
- Butterfly Lobster: Cut down the top shell of each lobster tail and gently pull the meat out so it rests on top of the shell for even cooking and presentation.
- Season Lobster: Brush the lobster meat with the melted butter and sprinkle with salt and pepper for added flavor and moisture.
- Bake Lobster: Place the lobster tails in the oven and bake for 12-15 minutes until the meat turns opaque and is cooked through.
- Make Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture thickens slightly.
- Double Boiler Setup: Place the bowl over simmering water (using a double boiler), whisking constantly to prevent curdling.
- Add Butter: Slowly drizzle in the melted butter while continuously whisking until the sauce thickens into a smooth, creamy consistency.
- Season Sauce: Add salt and cayenne pepper to taste to enhance the sauce’s flavor profile.
- Assemble Dish: Place the rested steak on a plate, top it with the baked lobster tail for an elegant surf and turf presentation.
- Drizzle Sauce: Generously spoon hollandaise sauce over both the steak and lobster tails to add richness.
- Garnish and Serve: Finish by garnishing with fresh thyme leaves and serve immediately to enjoy the dish at its best.
Notes
- Adjust steak cooking times to match your preferred doneness level.
- Use fresh herbs for garnish to enhance visual appeal and aroma.
- Ensure constant whisking during hollandaise preparation to avoid scrambling the eggs.
- Butterfly the lobster carefully to keep the meat intact and presentable.
- Letting the steak rest after cooking helps maintain juiciness.
