If you are craving an elegant yet approachable dish that combines the best of the sea and the land, look no further than this Surf and Turf with Hollandaise Sauce Recipe. It’s the perfect harmony of tender filet mignon steaks paired with succulent lobster tails, all elevated by a rich, velvety hollandaise sauce that ties every bite together. This recipe is not just about fancy ingredients; it’s about celebrating those classic flavors in a way that’s simple enough to make any night feel special.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, quality ingredients. Each component plays a specific role in building layers of flavor and texture that make this dish unforgettable.
- 2 lobster tails: Fresh or thawed, they bring sweet, delicate seafood flavor and a luxurious texture.
- 2 filet mignon steaks: Choose tender, well-marbled cuts for the best juicy, melt-in-your-mouth experience.
- 2 tbsp olive oil: Essential for achieving that perfect sear on the steaks with a subtle fruity note.
- 2 tbsp butter: Adds richness when cooking lobster and finishing the hollandaise.
- Salt and pepper: Simple seasonings that enhance every bite without overpowering.
- Fresh thyme: A fragrant herb for garnish, offering a hint of earthiness that brightens the plate.
- 3 egg yolks: The base of the hollandaise sauce, providing luscious creaminess.
- 1 tbsp lemon juice: Adds brightness and balances the richness of the sauce perfectly.
- 1/2 cup unsalted butter, melted: Creamy and smooth, it’s what makes the hollandaise so decadent.
- Salt and cayenne pepper: To season the hollandaise just right with a gentle kick.
How to Make Surf and Turf with Hollandaise Sauce Recipe
Step 1: Prepare and Cook the Steaks
Start by seasoning your filet mignon steaks generously with salt and pepper, the simplest way to enhance their natural flavor. Heat olive oil in a skillet over medium-high heat and sear the steaks for 3 to 4 minutes on each side, aiming for that perfect medium-rare finish. Once cooked, let the steaks rest for at least 5 minutes to allow the juices to redistribute, ensuring every bite is juicy and tender.
Step 2: Butterfly and Bake the Lobster Tails
While the steaks rest, heat your oven to 425°F (220°C). Use kitchen shears to cut down the top of the lobster shell, carefully pulling out the meat and resting it on top in a butterfly shape. Brush the lobster meat with melted butter, season with salt and pepper, and bake for about 12 to 15 minutes. The lobster will be beautifully opaque and perfectly tender when ready.
Step 3: Whip Up the Hollandaise Sauce
Hollandaise sauce might sound fancy, but it’s surprisingly easy when you follow the right steps. Whisk together the egg yolks and lemon juice in a heatproof bowl until the mixture thickens slightly. Place the bowl over simmering water using a double boiler technique, whisking constantly to prevent scrambling. Slowly drizzle the melted butter into the eggs while whisking vigorously until the sauce thickens to a creamy texture. Finish by seasoning with salt and a pinch of cayenne pepper for a subtle touch of heat.
Step 4: Assemble and Plate
Place your resting filet mignon on each serving plate and top with a beautifully baked lobster tail. Generously drizzle the warm hollandaise sauce over both, allowing it to cascade down the steak and lobster, creating an irresistible glaze. Garnish with fresh thyme for that extra pop of color and aroma, then serve immediately for the full impact of flavors and textures.
How to Serve Surf and Turf with Hollandaise Sauce Recipe
Garnishes
Fresh thyme sprigs are a classic garnish that work wonders with this dish. Their fragrant aroma complements both the rich steak and delicate lobster. You can also add a lemon wedge on the side to offer a zesty option for guests who enjoy a citrusy lift.
Side Dishes
This dish deserves sides that don’t compete but rather enhance its richness. Think silky mashed potatoes, roasted asparagus, or a vibrant mixed green salad with a light vinaigrette. The freshness and texture contrasts will balance the meal perfectly.
Creative Ways to Present
For a dinner party or special occasion, consider serving the steaks sliced into medallions with the lobster tails arranged artfully beside them. Drizzle the hollandaise sauce in thin ribbons across the plate for a restaurant-style presentation that’s sure to impress. Edible flowers or microgreens can add a delicate finishing touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, store the steak and lobster separately in airtight containers in the refrigerator. The hollandaise sauce is best made fresh, but if needed, it can be kept in a tightly sealed container for up to one day.
Freezing
Freezing is not recommended for lobster or filet mignon once cooked, as it can change the texture and quality significantly. It’s better to prepare fresh or consume leftovers within a couple of days.
Reheating
When reheating, gently warm the steak and lobster in a low-heat oven to avoid overcooking. Avoid microwaving to preserve texture. For the hollandaise sauce, reheat gently over a double boiler, whisking constantly to maintain its silky consistency.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While filet mignon is prized for its tenderness, ribeye or strip steaks can also work well depending on your preference for flavor and texture.
Is it possible to make hollandaise sauce without a double boiler?
Yes, you can use a heatproof bowl over a pot of simmering water to mimic the double boiler effect, which helps gently heat the ingredients without scrambling the eggs.
How do I know when the lobster tails are fully cooked?
The lobster meat should be opaque and firm to the touch. Overcooking can make it tough, so keep an eye on the oven time and check a little early if unsure.
Can I prepare any parts of this recipe in advance?
You can season the steaks and butterfly the lobster tails ahead of time, but cooking and assembling are best done just before serving for optimal freshness and flavor.
What wine pairs best with Surf and Turf with Hollandaise Sauce Recipe?
A light-bodied red like Pinot Noir or a crisp white like Chardonnay pairs wonderfully, balancing the richness of the hollandaise and complementing both the beef and seafood.
Final Thoughts
There’s something truly special about indulging in a dish that feels both luxurious and comforting, and this Surf and Turf with Hollandaise Sauce Recipe nails just that. Whether it’s date night, a weekend celebration, or just because you deserve something extra, this recipe is your ticket to a memorable dining experience. Dive in, savor every bite, and don’t be surprised if it becomes your new favorite go-to for impressing loved ones.
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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: Baking and Frying
- Cuisine: American
Description
This elegant Surf and Turf recipe combines perfectly seared filet mignon steaks with succulent baked lobster tails, topped with a rich and tangy homemade hollandaise sauce. Ideal for a special occasion, this dish offers a luxurious blend of flavors and textures, all prepared in under an hour.
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, to taste
- Cayenne pepper, to taste
Instructions
- Prepare the Steak: Season the filet mignon steaks evenly with salt and pepper to enhance their natural flavor.
- Heat the Skillet: Warm olive oil in a skillet over medium-high heat to ensure a good sear.
- Sear the Steaks: Cook the steaks for 3-4 minutes on each side for medium-rare. Adjust the cooking time based on your desired level of doneness.
- Rest the Steaks: Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute.
- Preheat the Oven: Set the oven temperature to 425°F (220°C) to prepare for baking the lobster tails.
- Butterfly Lobster Tails: Cut down the top shell carefully and pull the meat out to rest on top of the shell for even cooking and presentation.
- Season Lobster Meat: Brush the lobster meat with melted butter and sprinkle with salt and pepper for flavor and moisture.
- Bake Lobster Tails: Place the lobster tails in the oven and bake for 12-15 minutes until the meat turns opaque and is fully cooked.
- Prepare Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture thickens slightly.
- Cook Sauce Over Simmering Water: Place the bowl over a pot of simmering water using the double boiler method, whisking constantly to avoid curdling.
- Incorporate Butter: Slowly drizzle in the melted butter while continuing to whisk until the hollandaise sauce thickens to a creamy consistency.
- Season Sauce: Add salt and cayenne pepper to taste, balancing the tanginess and heat.
- Assemble the Dish: Arrange the cooked filet mignon steaks on plates and top each with a baked lobster tail.
- Finish with Hollandaise: Generously drizzle the hollandaise sauce over both the steak and lobster tails for a rich finish.
- Garnish and Serve: Garnish with fresh thyme and serve immediately to enjoy the dish at its best.
Notes
- Adjust steak cooking times according to preferred doneness for best results.
- Use fresh lobster tails for optimal flavor and texture.
- Ensure constant whisking of hollandaise sauce to prevent the eggs from scrambling.
- Letting the steak rest is important to retain juiciness.
- Serve immediately as hollandaise sauce is best fresh and warm.
