Surf And Turf Recipe

Inspired by Fin & Fino

Time50m

Serves2

6oz filet mignon, 6oz cold lobster tail, roasted potatoes

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

6 oz Filet Mignon

6 oz Lobster Tail

2 tbs olive oil

2 cloves Garlic

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh Rosemary

2 cups Potatoes

2 tbs Butter

1 tbs ReaLemon lemon juice

Method

Cooking Instructions

Prepare the Potatoes

Preheat your oven to 400°F (200°C). Wash and cut the potatoes into wedges. In a bowl, toss them with olive oil, salt, black pepper, and rosemary. Spread them on a baking sheet and roast for 25-30 minutes or until golden and crispy.

Cook the Filet Mignon

Season the filet mignon with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. Sear the filet for about 4-5 minutes on each side for medium-rare. Remove from heat and let it rest.

Prepare the Lobster Tail

While the filet is resting, prepare the lobster tail. Cut the shell down the middle and gently pull the meat out. In a small bowl, mix melted butter and lemon juice. Brush the mixture onto the lobster meat. Grill or broil the lobster tail for about 5-7 minutes until cooked through.

Serve

Plate the filet mignon alongside the grilled lobster tail and roasted potatoes. Drizzle any remaining butter mixture over the lobster for added flavor.