Surf & Turf Recipe
Flame grilled 5 oz. Filet Mignon topped with herb butter, paired with a 6 oz. Canadian lobster tail. Served with drawn butter and a baked potato.
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Ingredients
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Main Ingredients
Herb Butter
Drawn Butter
Method
Preparation of Herb Butter
- 1
Make the Herb Butter
In a small bowl, combine the unsalted butter, chopped parsley, chopped chives, minced garlic, lemon juice, salt, and black pepper. Mix well until all ingredients are fully incorporated. Transfer to a piece of plastic wrap, roll it into a log shape, and refrigerate until firm.
Cooking the Filet Mignon
- 2
Grill the Filet Mignon
Preheat the grill to high heat. Season the filet mignon with salt and black pepper on both sides. Place the steak on the grill and cook for 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes for medium-rare, or longer if desired. During the last minute of cooking, top the filet with a slice of the prepared herb butter.
Cooking the Lobster Tail
- 3
Grill the Lobster Tail
While the steak is cooking, prepare the lobster tail. Cut the top shell of the lobster tail down the middle, being careful not to cut through the meat. Season the lobster meat with salt and black pepper. Place the lobster tail on the grill, meat side up, and grill for about 5-7 minutes, or until the meat is opaque and cooked through. Baste the lobster with drawn butter during the last minute of cooking.
Baking the Potato
- 4
Bake the Potato
Preheat the oven to 425°F (220°C). Scrub the potato under running water and pat it dry. Prick the skin several times with a fork to allow steam to escape. Rub the skin with a little olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Serving
- 5
Plate the Dish
Once everything is cooked, slice the baked potato open and add a pat of herb butter inside. Plate the grilled filet mignon topped with herb butter alongside the grilled lobster tail. Serve with a small bowl of drawn butter for dipping.
