How To Make Surf & Turf - Father's Day Filet Mignon and Lobster Tail

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Allow the filet mignons to come up to room temperature.

Season the steaks on a plate with kosher salt, onion powder, garlic powder, and fresh cracked black pepper, ensuring even coverage including the sides and fat cap.

Set the seasoned steaks aside.

Chop the ends off the asparagus and wrap them tightly with center cut bacon.

Season the wrapped asparagus with olive oil, salt, pepper, onion powder, and smoked paprika.

Place the asparagus bundles in the oven at 425 degrees Fahrenheit for about 8 to 10 minutes until the bacon is crispy.

Cut down the spine of the lobster tails with scissors and gently pull the meat above the shell without cracking it.

Make a melted butter mixture with lemon juice, garlic paste, and paprika, and season the lobster flesh with salt, pepper, and Old Bay.

Brush the lobster tails with the melted butter mixture and place them in the oven at 425 degrees Fahrenheit for 8 to 12 minutes until they reach an internal temperature of 145 degrees Fahrenheit.

Heat a skillet until smoking hot and add avocado oil.

Place the filet mignons in the skillet, laying them away from you and pressing down for surface area contact to develop a crust.

Sear the steaks for about 90 seconds to 2 minutes on the first side until a nice crust forms, then flip and sear all sides.

Lower the heat to medium, add 2 to 3 tablespoons of butter, fresh rosemary, fresh thyme, and garlic to the skillet.

Baste the filets with the butter mixture using a spoon, cooking for an additional 60 to 90 seconds after flipping.

Transfer the steaks to the 425 degrees Fahrenheit oven until they reach an internal temperature of 130 degrees Fahrenheit.

Let the steaks rest for 6 to 8 minutes before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens