Mini Filet & Lobster Recipe

Prepare the Filet Mignon

Season the filet mignon with salt and pepper on both sides.

Cook the Filet

Heat a skillet over medium-high heat. Add a bit of oil and sear the filet mignon for about 4-5 minutes on each side for medium-rare. Adjust time to your preferred doneness.

Prepare the Lobster Tail

Using kitchen scissors, cut the top shell of the lobster tail down the middle, being careful not to cut the meat. Gently pull the meat out and lay it on top of the shell.

Cook the Lobster

In the same skillet, add a tablespoon of butter. Cook the lobster tail for about 4-6 minutes until the meat is opaque and cooked through.

Boil the Potatoes

Peel and chop the potatoes into equal-sized pieces. Boil them in salted water for about 15-20 minutes until fork-tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth.

Add Cheddar Cheese

Stir in the cheddar cheese until fully melted and incorporated.

Sauté the Carrots

Heat olive oil in a skillet over medium heat. Add baby carrots and sauté for about 5-7 minutes.

Finish with Honey

Drizzle honey over the carrots, and season with salt and pepper. Sauté for another 2 minutes until well coated and caramelized.