Filet Mignon & Roasted Lobster Tail Recipe
Recipe information
Make Filet Mignon & Roasted Lobster Tail in just 1h . Cabernet Demi-Glace, Lemon Caper Butter, Mashed Potatoes, Jumbo Asparagus
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Ingredients
Filet Mignon & Roasted Lobster Tail
Preparation
1. Prepare the Cabernet Demi-Glace
In a saucepan, combine Cabernet Sauvignon and beef stock. Bring to a boil, then reduce to a simmer and let it reduce until it thickens, about 20 minutes.
2. Cook the Lobster Tails
Preheat the oven to 375°F (190°C). Cut the lobster tails in half lengthwise and brush with olive oil. Season with salt and pepper. Place them on a baking sheet and roast in the oven for 15-20 minutes, until the meat is opaque and cooked through.
3. Sear the Filet Mignon
Heat a skillet over medium-high heat and add 2 tablespoons of butter. Season filet mignon with salt and pepper. Sear for 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.
4. Make Lemon Caper Butter
In a small bowl, mix the remaining 2 tablespoons of butter with lemon juice, capers, and a pinch of salt. Set aside.
5. Prepare the Asparagus
While the filet mignon is cooking, boil or steam the asparagus for about 5 minutes until tender-crisp. Drizzle with olive oil, salt, and pepper.
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