Surf and Turf Filet Mignon with Lobster Tails: A Luxurious Feast

Preheat the oven to 425°F (220°C).
Using kitchen scissors, cut the top shell of the lobster tails lengthwise, being careful not to cut the meat. Gently pull the meat out of the shell and rest it on top, keeping the tail attached to the shell.
Brush the lobster meat with olive oil or melted butter, and season with salt and pepper. Set aside while you prepare the filet mignon.
Step 2: Sear the Filet Mignon

Heat olive oil in a cast-iron skillet or large heavy-bottomed pan over medium-high heat.
Season the filet mignon steaks generously with salt and pepper.
Once the skillet is hot, add the steaks and sear them for 4-5 minutes on each side for medium-rare, or longer if you prefer your steaks cooked more.
During the last 2 minutes of cooking, add the butter, garlic, and thyme (or rosemary) to the skillet. Use a spoon to baste the steaks with the melted butter for added flavor and richness.
Remove the steaks from the skillet and let them rest while you cook the lobster tails.
Step 3: Cook the Lobster Tails

While the steaks are resting, place the lobster tails on a baking sheet lined with parchment paper.
Drizzle the lobster tails with melted garlic butter and season with salt, pepper, and a squeeze of lemon juice.
Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through (you can check by inserting a thermometer; it should reach 140°F/60°C).
Once done, remove from the oven and set aside.
Step 4: Serve the Surf and Turf

Plate each filet mignon with a lobster tail. Drizzle any remaining garlic butter from the lobster tails over the steak for extra flavor.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for a fresh, zesty touch.
Serving and Storage Tips