Filet mignon & lobster tail with garlic butter



Filet mignon & lobster tail with garlic butter


Servings: 2

Ingredients

  • For the filet mignon: 2 filet mignon steaks (180-200 g each) | Sea salt and freshly ground black pepper | 1 tbsp olive oil | 1 sprig rosemary
  • For the lobster tails: 2 lobster tails | 3 tbsp melted butter | 1 garlic clove, minced | 1 tbsp chopped fresh parsley | Salt and pepper
  • Suggested sides: Grilled asparagus | Roasted potatoes | Lemon wedges

Preparation

  1. Prepare the lobster tails: Cut the top of the shell with kitchen scissors and gently lift the meat out.
  2. Combine melted butter, garlic, parsley, and lemon juice. Season to taste.
  3. Brush over lobster meat and broil at 200°C (400°F) for 8–10 minutes, until opaque and golden.
  4. Season steaks with salt and pepper.
  5. Heat oil in a skillet and sear steaks 2-3 minutes per side.
  6. Add rosemary and transfer to oven at 200°C (400°F) for 10–12 minutes (medium-rare).
  7. Rest for 5 minutes before serving.
  8. Grill asparagus and roast potatoes with oil, salt, pepper, and rosemary.