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