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An image of lobster tails and filet mignon on a white plate with a glass of wine.

Surf and Turf

A stunning, delicious, and totally do-able surf and turf dinner at home. Honey and chive butter glazed pan-seared filet mignon and lobster tails.
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 934 kcal

Ingredients
  

For the chive honey butter

  • 1 stick sea salt butter
  • 1 teaspoon Nature Nate's honey
  • 0.3 ounces chives (about half of a small clamshell), thinly sliced
  • Zest of 1 lemon

For the steak and lobster

  • 2 6 ounce filet mignons (2 6-ounce steaks)
  • 2 5 ounce lobster tails if frozen, thawed (2 5-ounce tails)
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon avocado oil or other high heat neutral oil
  • Splash of wine
  • Chopped parsley
  • 4 tablespoons chive honey butter (above) divided

Instructions
 

  • In a small bowl, combine butter, chives and lemon zest. Mix well to combine. Scoop onto a sheet of parchment paper or plastic wrap. Roll the butter into a log and refrigerate until ready to serve. When ready to use, slice thinly. Store any remaining butter tightly wrapped in plastic wrap in the fridge. 
  • Place the steak on a plate and liberally salt and pepper both sides. Set aside for 30 minutes at room temperature. Pat steaks very dry, this will ensure a nice crust forms. 
  • Preheat the oven to 400 degrees F. 
  • Add avocado (or other high heat cooking oil) to a cast-iron skillet (or other oven-safe skillet) over medium high heat on the stovetop. Add steaks to the hot skillet and sear for 2-3 minutes. Flip and sear for another 2 minutes. Add 2 tablespoons of the chive honey butter during the last 30 seconds, spooning the butter overtop the steaks as they cook. Remove skillet from stove-top (carefully, handle is HOT) and place into oven for another 5-8 minutes, depending on desired doneness. Six minutes yielded us a perfectly medium cooked steak, at an internal temperature of 135-140. Remember, temperature will continue to rise, about 5 degrees, after steaks are taken off the heat and resting. 
    Cooking times will vary depending on the size of your steaks. 
    NOTE: Be sure to use your kitchen and stove vent and even open your kitchen windows while cooking steak inside on the stovetop. The high heat and the steak will cause your kitchen to get smoky. If this is a problem, you can grill your steak and lobster outside. (Us New Englanders grill year-round.)
  • Remove skillet carefully from the oven. Plate the steaks and set the skillet aside (you’ll use this for the lobster tails). Tent steaks with foil and let rest for 5 minutes. 
     While the steaks are resting, cook the lobster tails.
  • Cut the lobster tails in half (lengthwise) using a sharp knife. 
    Wipe out the skillet slightly, if need be – careful -- it will still be hot. Place the skillet over medium heat. Add the lobster tail halves, shell side down. Flip after 2-3 minutes and add remaining 2 tablespoons butter to the skillet. Add a splash of wine, if desired. Lobster meat is cooked through when it is fully opaque and the shell turns a bright red. Remove from heat and plate next to or on top of the filet mignon. 
  • Sprinkle with chopped parsley. Serve. 

Notes

FOR SERVING:
  • Simple green salad with honey lemon vinaigrette
  • Sautéed green beans or veggie of choice
  • Lemon wedges
  • Whole grain rolls or grain of choice
  • Additional chive honey butter
  • Champagne or sparkling rose
  • Peanut Butter Mousse with Dark Chocolate Ganache

Nutrition

Calories: 934kcalCarbohydrates: 3gProtein: 38gFat: 86gSaturated Fat: 45gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gTrans Fat: 2gCholesterol: 291mgSodium: 655mgPotassium: 624mgFiber: 1gSugar: 3gVitamin A: 1599IUVitamin C: 2mgCalcium: 63mgIron: 4mg
Keyword Surf and Turf
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