Name: Steaming Tender Restaurants Filet & Lobster Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 piece beef tenderloin steak (8 oz, ~1–1.25" thick); 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 tbs neutral oil with a high smoke point (canola, grapeseed, or vegetable); 3 tbs unsalted butter (softened); 2 clove garlic (finely minced, about 2 small cloves); 1 tbs fresh flat-leaf parsley (finely chopped); 1 tsp fresh chives (finely chopped); 1 tsp lemon zest (finely grated, from 1 small lemon); 0.5 tsp fresh lemon juice; 0.25 tsp kosher salt; 0.125 tsp black pepper (freshly ground); 4 oz Maine lobster claw and knuckle meat (cooked, chilled); 1 tbs unsalted butter (for finishing lobster); 0.5 tsp fresh lemon juice (for lobster); 0.125 tsp salt; 0.0625 tsp black pepper (freshly ground); 2 piece fresh lemon wedges; 1 tsp microgreens or chopped parsley (optional)

Method

Beef — 8 oz Choice Tenderloin

Bring to temperature

Remove the tenderloin from the refrigerator 30–45 minutes before cooking to bring it to near room temperature. Pat thoroughly dry with paper towels to ensure a good sear.

Season

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press the seasoning gently into the meat.

Preheat pan

Heat a heavy-bottomed skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.

Sear

Place the steak in the hot skillet and do not move for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes. For a medium-rare target, sear the edges 30–45 seconds, then check internal temperature with an instant-read thermometer (target 120–125°F / 49–52°C before resting). Adjust times slightly for thickness and preferred doneness.

Finish with butter

Reduce heat to medium-low. Add 1 tablespoon of the garlic herb butter to the pan and tilt the pan slightly. Spoon the melted butter over the steak continuously for 30–60 seconds to build flavor and gloss.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest 5–7 minutes so juices redistribute; carryover will bring the steak to about 125–130°F for medium-rare.

Lemon Garlic Herb Butter

While the steak comes to room temperature (or up to 30 minutes before serving), make the lemon garlic herb butter. In a small bowl, combine 3 tablespoons softened unsalted butter, 2 minced garlic cloves, 1 tablespoon finely chopped parsley, 1 teaspoon chopped chives, 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Mix thoroughly until smooth and cohesive. Taste and adjust salt or lemon if desired. Keep at cool room temperature if using within 30 minutes; otherwise cover and refrigerate until needed, then bring back to soft before finishing steak.

Lobster — 4 oz Maine claw & knuckle meat

Prepare lobster

If lobster meat is chilled, bring it to just below room temperature for 10–15 minutes so it warms slightly (do not leave out longer). Pat the meat dry with a paper towel to remove excess moisture.

Warm and finish

In a small sauté pan over medium heat, melt 1 tablespoon unsalted butter. Add the 4 oz lobster meat and warm gently, tossing for 1–2 minutes until heated through. Add 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and a pinch of freshly ground black pepper; toss once more. Do not overcook—lobster should be just warmed and glossy.

Plate & Finish

Slice the rested tenderloin against the grain if desired or serve whole. Place the steak on the plate and top with a generous dollop (about 1 tablespoon) of the lemon garlic herb butter so it melts over the meat. Arrange the warmed lobster claw and knuckle meat beside the steak.

Garnish with a lemon wedge and sprinkle microgreens or chopped parsley, if using. Serve immediately.