Sometimes, you just have to get a little fancy shmancy. What better way to indulge and impress your guests than with a beautiful surf and turf meal? Cook your filet however your heart desires, just know, medium rare is the only accepted and legal way to eat your steak so don’t blame me when you end up in over-cooked meat jail.
Photography by Sophie Marie Creative
- 1 lobster tail
- 1 stick salted butter; softened
- 1 teaspoons fresh thyme leaves; chopped
- 1 teaspoons fresh rosemary; chopped
- 2 cloves garlic; minced
- 1 lemon; zested
Red wine sauce
- 1 cup red wine (I used a Cabernet)
- 1/4 cup balsamic vinegar
- 1 tablespoon salted butter
- 2 cloves garlic; smashed
- 2 tablespoons sugar
- 1 filet (my filet was about 10 ounces)
- Spray oil or canola oil
- 1/2 pound fresh asparagus
- 1 tablespoon olive oil
- Mix the butter with the herbs, garlic, and lemon. Lay out a piece of plastic wrap and roll the butter into a log shape. Refrigerate.
- For the red wine sauce, add all of the ingredients to a small sauce pan except for the butter. Bring to a boil then reduce the heat and simmer until it becomes thick (about 15 minutes). Remove the garlic and finish the sauce with the butter.
- Pre-heat the oven to 450 degrees.
- Toss the asparagus in the oil, salt, and pepper. Lay on a baking sheet in a single layer and bake for 8-10 minutes or until tender (depending on how thick they are will depend on how long they take to cook)
- Remove the steak from the refrigerator 30-60 minutes before cooking.
- Pat the filet dry with a paper towel and season with salt and pepper.
- Heat a grill pan (a regular pan is fine if you do not have a grill pan) over medium high heat. Cook for 3-4 minutes, depending on thickness, on each side for a medium rare.
- Reduce the oven to 400 degrees.
- To prepare the lobster, butterfly the tail (if you do not know how this video may help). Put about a tablespoon of the compound butter onto the flesh of the lobster. Put the lobster tail and filet on a baking sheet and bake for 10-15 minutes. Finish the steak with about a tablespoon of compound butter once you remove it from the oven.
Makes 1 serving