If you want to impress your family or friends with a fancy meal, look no further than this Filet Mignon with Lobster Tail and Creamy Sauce. It’s a perfect dish for special occasions or a cozy dinner at home. Juicy steak and succulent lobster come together to create a meal that feels luxurious yet isn’t too complicated to make.
Why Make This Recipe
Making this Filet Mignon with Lobster Tail is a great way to elevate your cooking skills. It combines the rich flavors of steak and seafood with a creamy sauce that ties everything together. Plus, it’s a wonderful way to celebrate milestones or simply enjoy a delicious dinner! Whether it’s a birthday or a weekend treat, this dish never fails to impress.
How to Make Filet Mignon with Lobster Tail
Here’s how to make this restaurant-quality dish right in your own kitchen!
Ingredients:
- 2 filet mignon steaks (6-8 oz each)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 lobster tails
- 2 tbsp unsalted butter, melted
- 1 clove garlic, minced
- 1 tsp lemon juice
- Paprika, for garnish
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
Directions:
- Preheat your oven to 400°F (200°C).
- Pat the steaks dry with paper towels and season with salt, pepper, and garlic powder.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the steaks for 2-3 minutes per side until a golden crust forms.
- Add butter to the skillet, spooning it over the steaks as they cook. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare (adjust for desired doneness). Remove and let rest under foil.
- Butterfly the lobster tails by cutting down the shell and gently lifting the meat on top.
- Mix melted butter, garlic, and lemon juice. Brush generously over the lobster meat and sprinkle with paprika.
- Place the lobster tails on a baking sheet and bake in the same oven for 10-12 minutes, or until the meat is opaque.
- In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine.
- Whisk in Parmesan cheese and Dijon mustard. Let the sauce simmer for 2-3 minutes until thickened. Season with salt and pepper to taste.
- Plate the filet mignon and top each steak with a lobster tail.
- Drizzle the creamy sauce over the steak and lobster.
- Garnish with fresh parsley and serve immediately.
How to Serve Filet Mignon with Lobster Tail
Serve this dish hot, right after you finish cooking it. It’s great with a side of mashed potatoes or roasted vegetables. A nice green salad can also complement the meal well.
How to Store Filet Mignon with Lobster Tail
If you have leftovers, put them in an airtight container and store them in the fridge. They should be eaten within 2-3 days for the best flavor. Reheat gently in the oven or on the stove to keep the meat tender.
Tips to Make Filet Mignon with Lobster Tail
- Make sure to let the steaks rest after cooking. This helps them stay juicy.
- Don’t rush the lobster cooking; ensure it reaches an opaque color for perfect results.
- Use fresh ingredients whenever possible! They make a big difference in flavor.
Variation
If you want to mix things up, try adding different herbs to the sauce, like thyme or basil. You can also switch out the lobster for shrimp if you prefer seafood.
FAQs
1. Can I make this dish ahead of time?
It’s best to cook it fresh for the best flavor, but you can prepare the sauce a day in advance and store it in the fridge.
2. What wine goes well with this dish?
A nice white wine, like Chardonnay, pairs beautifully with both the steak and lobster.
3. How do I know when the steak is done?
Use a meat thermometer! Aim for 135°F (57°C) for medium-rare.