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
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, 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.
