Instructions:
1️⃣ Cook the Filet Mignon:
Season the filet mignon generously with salt and black pepper.
Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steaks for 3–4 minutes on each side, until a golden crust forms.
Add butter, rosemary (or thyme), and smashed garlic to the skillet. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.
Transfer the skillet to a preheated 400°F (200°C) oven and roast for 4–6 minutes for medium-rare (adjust time for desired doneness). Let the steaks rest for 5 minutes.
2️⃣ Prepare the Lobster Tails:
Preheat the broiler. Using kitchen shears, cut through the top shell of each lobster tail and gently pull the meat out, resting it on the shell.
Mix melted butter, garlic, paprika, and a pinch of salt. Brush over the lobster meat.
Place the tails on a baking sheet and broil for 5–7 minutes until opaque and slightly golden.
3️⃣ Make the Creamy Herb Butter Sauce:
In the same skillet used for the steaks, melt butter over medium heat. Add minced shallot and garlic, sautéing until fragrant (1–2 minutes).
Stir in beef broth and bring to a simmer. Whisk in heavy cream, Dijon mustard, and lemon juice. Let the sauce reduce for 2–3 minutes until slightly thickened.
Stir in parsley and season with salt and black pepper to taste.
4️⃣ Assemble and Serve:
Plate the filet mignon and top each steak with a lobster tail. Drizzle the creamy herb butter sauce over the steak and around the plate. Garnish with additional parsley if desired.
Serving Suggestions:
Pair with roasted garlic mashed potatoes, steamed asparagus, or a crisp side salad for a restaurant-quality meal at home.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Calories per Serving: ~650 kcal
