Surf and Turf

Total Time Prep: 25 min. + chilling Bake: 15 min.
Yield 4 servings
Test Kitchen Approved
This surf and turf recipe offers all the elegance of a steakhouse meal without leaving the house. Our recipe creates a perfectly seared filet mignon topped with herb butter, and a succulent lobster tail stuffed with lemony crumb topping.

Ingredients

  • 2 garlic cloves, minced
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/4 cup minced fresh parsley
  • 3 tablespoons chopped green onions
  • 2 tablespoons minced fresh thyme
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup butter, softened
  • 1 cup soft bread crumbs
  • 1/4 cup butter, melted
  • 4 lobster tails (6 to 8 ounces each)
  • 4 beef tenderloin steaks (8 ounces each)
  • 4 teaspoons coarsely ground pepper
  • Coarse salt to taste
  • Lemon wedges

Directions

  1. In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.
  2. Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm.
  3. For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
  4. Preheat oven to 375°. Cut a single slit down the lobster tails lengthwise, stopping at the fin; pry open shell with thumbs. Gently loosen meat from shell. Lift meat out of shell without detaching it from tail fin; lay meat on top of shell.
  5. Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes.
  6. Meanwhile, if desired, tie steaks with kitchen twine to help them hold their shape; sprinkle steaks with coarse pepper and salt to taste. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steaks rest 5 minutes before serving; cut away kitchen twine and discard.
  7. Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster and lemon wedges. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

Nutrition Facts

1 serving: 885 calories, 59g fat (29g saturated fat), 406mg cholesterol, 1348mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 78g protein.

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen
Recipe Creator

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