Surf and Turf Filet Mignon with Lobster Tails

IngredientsAdvertisementMain:2 filet mignon steaks (about 6–8 oz each)2 lobster tails, split in half lengthwiseFor the Filet Mignon:Salt and freshly ground black pepper2 tbsp olive oil or butter2 sprigs fresh rosemary or thyme (optional)2 cloves garlic, crushedFor the Lobster Tails:2 tbsp melted butter1 garlic clove, minced1 tsp lemon juicePinch of paprika or Old Bay (optional)Salt and pepper to tasteOptional Garnish:Lemon wedgesFresh parsley, choppedInstructionsAdvertisement1. Prep the FiletsBring steaks to room temperature (about 30 minutes out of the fridge).Pat dry and season generously with salt and pepper.2. Prep the Lobster TailsIn a small bowl, mix the melted butter, minced garlic, lemon juice, paprika (if using), salt, and pepper.Brush the mixture over the exposed lobster meat.3. Cook the Filet MignonPan-Sear + Oven Method (preferred for thick filets):Preheat oven to 400°F (200°C).Heat a cast iron skillet over medium-high heat and add olive oil or butter.Add filets and sear 2–3 minutes per side until browned.Add rosemary/thyme and garlic, then transfer the skillet to the oven.Cook 5–7 minutes for medium-rare (use a meat thermometer: 130–135°F).Remove and rest steaks for 5 minutes.4. Cook the Lobster TailsBroil Method (fast & flavorful):Preheat broiler on high.Place lobster tails meat side up on a baking sheet.Broil for 5–7 minutes, or until the meat is opaque and lightly browned on top.Baste with additional garlic butter if desired during cooking.5. Plate & ServeServe each filet mignon with a lobster tail half (or both halves if it’s a large portion).Garnish with lemon wedges and chopped parsley.Optional: Drizzle with extra garlic butter or a light béarnaise sauce.Enjoy!