Surf and Turf Dinner for Two
My easy recipe for surf and turf is focused on timing and ensures
that both the filet mignon and lobster tail are cooked to perfection.
As the name implies, surf and turf can feature any combination of meat and seafood,
but filet mignon and lobster tail are the traditional pairings.
The ingredient list for this delicious dinner is short.
Aside from salt, pepper, and olive oil, all you need are the filet mignons,
lobster tails, butter, shallots, and parsley.
Since the flavors in this dish are so simple, the key to making a great surf and turf dinner
is timing. Here is my recipe:
Bring the filets to room temperature.
Preheat the oven for at least 10 minutes.
Finish prepping the lobster tails prior to searing the filets.
Sear the filets in a heavy pan, 1 to 1-1/2 minutes per side.
Put the steaks in the oven and set the timer for 3 minutes.
After 3 minutes put the lobster tails in the oven and reset the timer for 2 minutes.
After 2 minutes test the filets (125°F for medium-rare).
Remove the steaks and set aside to rest for 5 minutes.
Watch the lobster tails carefully to avoid overcooking (8 minutes total).
If you follow our timing, your lobster tails should be done cooking at the same time your
filets finish their 5-minute rest.
The natural flavors of the steak and lobster should be the focus of this dinner,
so we generally serve simple sides of steamed green beans and dinner rolls.
If you’re feeling indulgent though, you can pick up an extra lobster tail and whip up
some Lobster Mashed Potatoes to serve as a side dish.
What about wine?
When it comes to wine, there’s no perfect pairing for this dinner. A buttery Chardonnay
is a terrific choice for lobster, but not ideal for filet mignon. Hearty reds work best
with the filet but would overpower the delicate flavor of the lobster.
A medium-bodied Pinot Noir is what we usually go with, but my suggestion is to drink
what you like knowing that it might not be the ideal pairing for both elements of the dish.
