Ingredients:
• 2 filet mignon steaks (6 oz each) 🥩
• 2 lobster tails (4-5 oz each) 🦞
• 3 tbsp unsalted butter, divided 🧈
• 1 tbsp olive oil 🫒
• 4 cloves garlic, minced 🧄
• 1/2 cup heavy cream 🥛
• 1/4 cup white wine (optional) 🍷
• 1 tsp fresh thyme leaves 🌿
• Salt and freshly ground black pepper to taste 🧂
• 1 tbsp fresh parsley, chopped 🌱
Directions:
1. Prepare the Lobster Tails: Preheat the oven to 400°F (200°C). Using kitchen shears, carefully cut along the top shell of each lobster tail to expose the meat. Gently loosen the meat from the shell, keeping it attached at the base, and lift it slightly to rest on top of the shell. Brush the lobster meat with 1 tbsp of melted butter, season with salt and pepper, and set aside.
2. Cook the Filet Mignon: Season the steaks generously with salt and pepper. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until a golden crust forms. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare doneness. Remove the steaks, cover with foil, and let them rest.
3. Roast the Lobster Tails: Place the prepared lobster tails on a baking sheet and roast in the oven for 8-10 minutes, or until the meat is opaque and tender.
4. Make the Creamy Garlic Butter Sauce: In the same skillet used for the steaks, melt 2 tbsp butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the white wine (if using) and let it reduce by half. Add the heavy cream and thyme, simmering for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
5. Assemble the Dish: Plate each filet mignon and top with a lobster tail. Drizzle generously with the creamy garlic butter sauce and garnish with fresh parsley. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 550 kcal | Servings: 2
