Surf & Turf Recipe

Prepare and season

Remove filets from the refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Preheat and sear

Preheat oven to 400°F (200°C). Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1½ tablespoons olive oil. When oil is just smoking, add filets (work in batches if needed) and sear 2–3 minutes per side until a deep brown crust forms.

Baste and finish in oven

Reduce heat to medium-high. Add remaining olive oil, 2 tablespoons butter, thyme sprigs, and crushed garlic to the skillet. Tilt the pan and spoon (baste) the melted butter over the filets for 30–45 seconds. Transfer skillet to preheated oven and roast until internal temperature reaches 125°F (51°C) for medium-rare (about 6–8 minutes depending on thickness). For medium, roast to 135°F (57°C).

Rest

Remove filets to a warm tray and tent loosely with foil. Add remaining 2 tablespoons butter to the skillet juices, swirl to incorporate and spoon over steaks. Let rest 8–10 minutes before serving so juices redistribute.

Prep lobster tails

Using kitchen shears, cut the top shell of each lobster tail lengthwise down the middle to the tail fan. Pry the shell open slightly and lift the meat, laying it on top of the shell while keeping the base attached. Pat meat dry and season lightly with ½ tsp of the salt and a pinch of paprika.

Make garlic butter

In a small saucepan or microwave-safe bowl, combine melted butter, minced garlic, lemon juice, remaining salt, and paprika. Warm gently to meld flavors (do not boil). Reserve 2 tablespoons of the mixture for finishing and brush the remainder over the exposed lobster meat.

Broil or grill

Position oven rack 6 inches from broiler and preheat broiler to high, or heat a grill to medium-high. Place lobster tails on a foil-lined baking sheet (or directly on the grill). Broil/grill for 8–10 minutes, brushing once more with garlic butter halfway through, until lobster meat is opaque and registers 140°F (60°C).

Finish and garnish

Remove lobster tails, brush with the reserved 2 tablespoons garlic butter and sprinkle with chopped parsley. Serve with lemon wedges.

Roast baby potatoes

Preheat oven to 400°F (200°C) if not already. Halve any larger baby potatoes so pieces are even. Toss mixed baby potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons butter (cut into small pats). Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, turning once, until golden and tender.

Plate and garnish

Place one filet mignon and one lobster tail per guest on warmed plates. Add a portion of roasted baby potatoes. Spoon any rested steak juices over the filet and garnish steaks and potatoes with chopped parsley. Serve with lemon wedges alongside.