Surf & Turf with Velvety Butter Sauce 🥩🦞
Ingredients:
For the Steak and Lobster:
- 2 filet mignon steaks (approximately 200g each)
- 2 lobster tails, split in half
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (for cooking the steak)
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the Velvety Butter Sauce:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions:
1️⃣ Prepare the Steak: Season the filet mignon with salt, black pepper, and smoked paprika. Heat the olive oil in a skillet over high heat. Cook the steaks for 3-4 minutes on each side for medium-rare (or to your desired doneness). In the final minute of cooking, add the butter and minced garlic, basting the steaks with the melted butter. Remove from heat and let rest.
2️⃣ Cook the Lobster: In the same skillet, place the lobster tails, flesh-side down. Cook for 2 minutes, then flip and cook for another 3-4 minutes until the lobster is opaque and slightly charred. Remove from the skillet and set aside.
3️⃣ Make the Velvety Butter Sauce: In a saucepan over medium heat, melt the butter. Add the heavy cream, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Let the mixture simmer for 3-4 minutes, stirring occasionally until smooth and thickened.
4️⃣ Assemble and Serve: Place each steak on a plate, top with a lobster tail, and drizzle generously with the velvety butter sauce. Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: 720 kcal | Protein: 50g
