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
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 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.
