Surf and Turf: Filet Mignon with Butter-Poached Lobster Tail and Drawn Lemon Butter

Steps

1. Step 1

   Take the filets out of the fridge, pat them bone dry with paper towels, and season all over (sides too) with a generous amount of kosher salt and black pepper. Leave them on a plate at room temperature while you make the butter.

   30 min, hands-off

   • 2 center-cut filet mignon steaks, 8 oz each and 1 1/2–2 inches thick
   • kosher salt
   • coarsely ground black pepper
2. Step 2

   Make the drawn butter: melt the 1 1/2 sticks butter in a small saucepan over low heat without stirring. Let it sit for a minute so the layers separate, then skim off the white foam on top with a spoon. Carefully pour the clear golden butter into a small bowl, leaving the milky white solids behind in the pan. Stir the lemon juice and chives into the clear butter, add a pinch of flaky salt, and keep it somewhere warm.

   10 min

   • 1 1/2 sticks unsalted butter
   • 2 tsp lemon juice
   • 1 tbsp fresh chives
   • flaky sea salt
3. Step 3

   Prep the lobster: using kitchen shears, cut down the top of each shell lengthwise to the base of the tail, stopping before the fan. Spread the shell open and lift the meat out in one piece, leaving it attached at the very end of the tail, then rest it on top of the shell. Pull out the dark vein if you see one. Pat the meat dry.

   10 min

   • 2 lobster tails, 5–6 oz each
4. Step 4

   Heat a cast iron skillet over high heat until it is very hot and just starting to smoke, about 5 minutes. Add the oil, swirl, and lay in the filets. Sear without touching them for 3 minutes, until a deep brown crust forms, then flip and sear 2 minutes on the second side. Use tongs to hold each steak on its edges for 30 seconds a side to brown the rim.

   10 min

   • 2 center-cut filet mignon steaks, 8 oz each and 1 1/2–2 inches thick
   • 1 tbsp neutral oil, such as grapeseed or canola
5. Step 5

   Turn the heat down to medium. Add the 3 tbsp butter, the smashed garlic and the thyme to the skillet. Once the butter foams, tilt the pan toward you and spoon the bubbling butter over the steaks continuously for 1 to 2 minutes.

   2 min

   • 3 tbsp unsalted butter
   • 3 cloves garlic
   • 4 sprigs fresh thyme
6. Step 6

   Check the steaks with an instant-read thermometer in the center: pull them at 125°F for medium-rare. If they need longer, keep basting and check every minute. Move the filets to a plate or board, spoon some pan butter over them, and let them rest, loosely tented with foil, while you poach the lobster. They will rise about 5 degrees as they rest.

   10 min, hands-off

   • 2 center-cut filet mignon steaks, 8 oz each and 1 1/2–2 inches thick
7. Step 7

   Poach the lobster: in a small saucepan over low heat, bring the water and lemon juice to a bare simmer. Whisk in the 2 sticks of butter one piece at a time, waiting until each piece melts before adding the next, to make a creamy emulsion. Stir in the lemon zest and salt. Keep the heat very low: the butter should never bubble or boil, just stay hot at around 180°F.

   8 min

   • 2 sticks unsalted butter
   • 2 tbsp water
   • 1 tsp lemon zest
   • 1 tbsp lemon juice
   • 1 pinch kosher salt
8. Step 8

   Slip the lobster meat into the butter (leave the shells out, or tuck them in alongside if they fit). Poach gently for 6 to 8 minutes, turning once, until the meat is opaque white throughout and firm but still springy. Do not let the butter simmer or the lobster will toughen.

   8 min

   • 2 lobster tails, 5–6 oz each
9. Step 9

   Lift the lobster out of the butter and set each tail back on its shell. Put a filet and a lobster tail on each warm plate, spoon a little resting juice over the steak, and sprinkle both with flaky salt. Serve with the drawn lemon-chive butter in small bowls for dipping, and lemon wedges alongside.

   5 min

   • 2 center-cut filet mignon steaks, 8 oz each and 1 1/2–2 inches thick
   • 2 lobster tails, 5–6 oz each
   • flaky sea salt
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026