Surf & Turf Thursday Recipe
Enjoy a 6 oz. open fire grilled filet mignon paired with a herb butter baked petite lobster tail. Includes roasted potatoes, medley of vegetables, demi butter.
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Ingredients
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Main Ingredients
Herb Butter
Demi Butter
Method
Preparation
- 1
Prepare the Herb Butter
In a bowl, mix the unsalted butter, chopped parsley, minced garlic, lemon juice, salt, and black pepper until well combined. Set aside.
- 2
Prepare the Lobster Tail
Using kitchen shears, cut the top shell of the lobster tail lengthwise. Gently pull the meat out and lay it over the shell. Season with salt and black pepper.
- 3
Cook the Roasted Potatoes
Preheat the oven to 425°F (220°C). Toss the potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden brown.
- 4
Grill the Filet Mignon
Preheat a grill or grill pan over high heat. Season the filet mignon with salt and black pepper. Grill for about 4-5 minutes on each side for medium-rare. Let it rest for a few minutes.
- 5
Bake the Lobster Tail
Preheat the broiler. Place the lobster tail on a baking sheet and top with half of the herb butter. Broil for about 8-10 minutes or until the meat is opaque and cooked through.
- 6
- 7
Finish with Demi Butter
In a small saucepan, melt the demi butter ingredients together until combined. Drizzle over the filet mignon and vegetables.
