The Stamford Surf & Turf Recipe
Filet mignon and lobster tail, Idaho baked potato and sauteed asparagus.
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Ingredients
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Main Ingredients
Seasoning and Garnish
Method
Preparation
- 1
- 2
Preparing the Asparagus
While the potatoes are baking, rinse the asparagus and trim off the tough ends. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender-crisp. Season with salt and pepper to taste.
Cooking the Surf & Turf
- 3
Cooking the Filet Mignon
Season the filet mignon steaks with salt, black pepper, and garlic powder on both sides. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes.
- 4
Cooking the Lobster Tail
Preheat your grill or a separate skillet for the lobster. Split the lobster tails in half lengthwise. Brush the meat with melted butter and season with salt and pepper. Grill or cook in the skillet for about 5-6 minutes, or until the meat is opaque and cooked through. Squeeze fresh lemon juice over the lobster before serving.
