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Filet Mignon & Lobster Tail — Classic Surf & Turf

steak and lobster plated
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A classic surf-and-turf dinner with seared Certified Angus Beef® filet mignon and broiled Canadian lobster tails, finished with garlic herb butter and fresh lemon.

Ingredients

Scale

2 Certified Angus Beef® filet mignon steaks, 8 oz each

2 Canadian lobster tails, 8–10 oz each

5 tablespoons Upstate Farms unsalted butter, divided

3 cloves garlic, smashed

Fresh tarragon or thyme

1 lemon, cut into wedges

Palmer’s Nearly Famous Coarse Sea Salt, to taste

Palmer’s Nearly Famous Black Pepper, to taste

Neutral oil, as needed

Instructions

  1. Prepare the steaks. Let the filets sit at room temperature for up to 30 minutes before cooking. Pat dry and season generously with Palmer’s Nearly Famous Coarse Sea Salt and Black Pepper.
  2. Sear the filets. Heat a cast iron skillet over high heat. Add a thin layer of neutral oil. Sear filets for 3–4 minutes per side without moving, until well browned.
  3. Baste with butter. Reduce heat to medium-low. Add 3 tablespoons butter, smashed garlic, and thyme or tarragon. Baste the filets for 60–90 seconds, spooning the melted butter over the steaks. Cook to your preferred internal temperature. For USDA guidance, whole cuts of beef should reach 145°F followed by a 3-minute rest.
  4. Rest the steaks. Transfer filets to a cutting board and rest for 8–10 minutes.
  5. Prepare the lobster tails. While the steaks rest, butterfly the lobster tails by cutting through the top shell lengthwise with kitchen scissors. Loosen the meat and lift it above the shell, keeping it attached at the base. Season with salt and pepper and top each tail with a small pat of butter.
  6. Broil the lobster. Place lobster tails 6–8 inches from the heat. Broil for 10–12 minutes, basting once with melted butter, until the meat is opaque and reaches 145°F internal temperature.
  7. Finish and serve. Plate the rested filets with the lobster tails. Spoon warm garlic herb butter over the top and serve with lemon wedges.

Notes

Cook’s Note: The key to this meal is preparation, not speed. Have the lobster tails butterflied, the butter portioned, the garlic and herbs ready, and a thermometer nearby before you start cooking. Sear the filets first, then let them rest while the lobster broils. The steak will benefit from the rest, and the lobster can be served hot from the broiler. This keeps both proteins tender, properly cooked, and ready to plate together.

Nutrition

Find it online: https://palmersdirecttoyou.com/filet-mignon-lobster-tail-classic-surf-turf/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.