Estimated read time: 2-3 minutes
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Surf and Turf
Serves 2
Ingredients:
12 ounces filet mignon
Salt and freshly ground pepper
2 lobster tails
4 bamboo skewers
1 cup (2 sticks) butter, divided
1 shallot, sliced
2 sprigs fresh thyme
2 tablespoons chopped fresh chives
Coarse sea salt
Instructions:
Preheat the oven to 225 degrees and insert a small roasting rack into a roasting pan.
Liberally season the meat with salt and pepper and place on the roasting rack. Cook in the oven until a meat thermometer registers 124 degrees, 30-35 minutes.
Meanwhile, bring a pot of lightly salted water to a boil. Fill a medium bowl with cold water.
Insert 2 (6-inch-long) bamboo skewers down the back of each lobster tail to prevent them from curling. Add the lobster tails to the water and cook until no longer translucent in the center, 4-5 minutes.
Remove the tails from the water and transfer to the cold water. Let sit, about 3 minutes. Transfer to a paper towel-lined work surface and let cool. Using kitchen shears, cut to the right and left of center on the underside of each lobster. Carefully pry open the tail shell and remove the meat in one piece.
In a small saucepan over medium heat, add 1 stick butter and let foam. Using a spoon, remove the white foam from the top of the butter and discard.
In a frying pan over medium-high heat, melt 1 stick butter until foaming. Add the shallots and thyme and cook until the shallots are beginning to caramelize, about 8 minutes. Remove the meat from the oven and pour the shallot-butter mixture over the meat, discarding the thyme. Increase the heat to broil, return the beef and broil until a crisp exterior forms, 3-5 minutes.
Meanwhile, add the lobster tails to the saucepan of melted butter and toss the lobster tails in the butter.
Remove the meat from the oven and let rest 5 minutes before cutting. Transfer to a cutting board and slice the filet in half.
Place both filets and lobster tails on a serving platter. Transfer any shallots to the platter, sprinkle the filets with chives and pour the butter in the saucepan into a small bowl and serve with the surf and turf.
