Surf ‘n’ Turf: Pan-Seared Filet Mignon au Poivre with Lobster
Jason McKinney
·
December 6, 2024
Link copied!
35 min
Total
2
Servings
lobster
Protein
This Pan-Seared Filet Mignon au Poivre with Lobster pairs tender, pepper-crusted filet mignon with buttery broiled lobster tails. Drizzled with a rich Scotch cream sauce, it’s a luxurious dish perfect for any special occasion.
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New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)
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Remove the tenderloins and lobster from their packaging and place them on a paper towel lined plate to temper.
2
Split the lobster tail in half through its shell. Line the sheet tray with aluminum foil folded to hold the lobster tails in place. Top with pads of butter, season with salt and set aside.
3
Peel and finely mince the shallot.
4
Place the minced shallot in a small sauce pot, along with the vinegar, sugar, and Scotch.
5
Heat the pan over high heat and reduce until there is 1 teaspoon of liquid left.
6
Add the beef stock and reduce by half. Whisk in the cream and adjust the seasoning with salt. Cover and keep warm.
<strong>How to Cook</strong>
1
Spread the peppercorns onto a plate. Season the filet mignons on all sides with salt.
2
Press the steaks in the peppercorns on one side only to create a peppercorn crust.
3
Heat a large saute pan over high heat. Turn your broiler to high heat.
4
Add the oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down.
5
While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 4-5 minutes for medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
6
Just before the steak is finished, turn the heat to medium-low and add the remaining 2 tablespoons of butter to the pan. Smash garlic clove and add it to the pan, along with the thyme. Use a metal spoon to baste the steak for about one minute.
7
Remove the steak from the pan and set aside on your cutting board, topped with garlic and thyme, to rest.
8
Meanwhile, transfer the lobster tails to your oven to broil until cooked through, about 3-5 minutes.
9
Stir the sliced chives into your finished sauce. Season with salt.
10
Plate the filet mignons on two serving plates, topped with the halved lobster tails. Spoon on the sauce. Serve alongside your favorite potato preparation and enjoy!!
Surf ‘n’ Turf: Pan-Seared Filet Mignon au Poivre with Lobster
By Jason McKinney·December 6, 2024
Total Time35 min
Servings2
ProteinLobster
This Pan-Seared Filet Mignon au Poivre with Lobster pairs tender, pepper-crusted filet mignon with buttery broiled lobster tails. Drizzled with a rich Scotch cream sauce, it’s a luxurious dish perfect for any special occasion.
Equipments
Cutting board
Knife
Sheet tray
Small sauce pot with a lid
Lighter
Aluminum foil
Large saute pan
2 large plates
Tongs
Large metal spoon
Paper towel
Whisk
Ingredients
2 ButcherBox lobster tails
4 tbsp unsalted butter
Kosher salt
to taste
2 cloves garlic
1 bunch chives
2 tbsp crushed black peppercorns
2 ButcherBox filet mignons
2 tbsp grapeseed oil
3 sprigs thyme
<strong>Sauce Base</strong>
1 shallot
1 tbsp sherry or red wine vinegar
1 tbsp sugar
1 tbsp Scotch
1 cup beef stock
2 tbsp cream
Step By Step
Instructions
<strong>Preparation</strong>
1
Remove the tenderloins and lobster from their packaging and place them on a paper towel lined plate to temper.
2
Split the lobster tail in half through its shell. Line the sheet tray with aluminum foil folded to hold the lobster tails in place. Top with pads of butter, season with salt and set aside.
3
Peel and finely mince the shallot.
4
Place the minced shallot in a small sauce pot, along with the vinegar, sugar, and Scotch.
5
Heat the pan over high heat and reduce until there is 1 teaspoon of liquid left.
6
Add the beef stock and reduce by half. Whisk in the cream and adjust the seasoning with salt. Cover and keep warm.
<strong>How to Cook</strong>
1
Spread the peppercorns onto a plate. Season the filet mignons on all sides with salt.
2
Press the steaks in the peppercorns on one side only to create a peppercorn crust.
3
Heat a large saute pan over high heat. Turn your broiler to high heat.
4
Add the oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down.
5
While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 4-5 minutes for medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
6
Just before the steak is finished, turn the heat to medium-low and add the remaining 2 tablespoons of butter to the pan. Smash garlic clove and add it to the pan, along with the thyme. Use a metal spoon to baste the steak for about one minute.
7
Remove the steak from the pan and set aside on your cutting board, topped with garlic and thyme, to rest.
8
Meanwhile, transfer the lobster tails to your oven to broil until cooked through, about 3-5 minutes.
9
Stir the sliced chives into your finished sauce. Season with salt.
10
Plate the filet mignons on two serving plates, topped with the halved lobster tails. Spoon on the sauce. Serve alongside your favorite potato preparation and enjoy!!
