Wednesday, February 8, 2017

Valentine's Day Whole30 Surf and Turf

Classic surf and turf (filet mignon and lobster tail) is a perfect special occasion dinner ~ elegant and surprisingly easy to make at home. 

My  recipe instructions ensure that both the steak and the lobster are cooked to perfection without a lot of fuss and include a simple clarified whole30 approved compound butter for added flavor. If your significant other is anything like mine this meal is sure to knock his meat and potato socks off!! :)

Surf and Turf Dinner for Two

  • Ingredients:
  • 2 lobster tails (5 ounces each)
  • 2 lemon wedges
  • 2 filet mignons (1-1/4-inch thick)
  • Olive oil
  • Salt and freshly ground black pepper
  • For the compound butter:
  • 4 tablespoons unsalted Clarified butter, softened (You could also use Ghee)
  • 1/2 medium shallot, very finely chopped (about 2 teaspoons)
  • 2 teaspoons fresh parsley, finely chopped
Remove the filets from the refrigerator to allow them to come to room temperature (about 30 minutes).

Prepare the clarified compound butter by combining the softened clarified butter, shallot and parsley in a small bowl. Mix well, then spoon the mixture onto a sheet of wax paper and form it into a small cylinder shape, about 1-1/2 inches in diameter. Refrigerate until ready to use.

Position a rack in the center of the oven and preheat to 400°F. Line 2 small baking sheets with aluminum foil and coat them with nonstick spray. Choose sheets small enough to fit in the oven side by side.

Place the lobster tails, top side facing up, on a cutting board. Using kitchen shears, carefully cut a slit down the center of the shell, leaving the fan end intact. Be careful to insert the tip of the shears just under the shell to avoid cutting through the meat.

Spread the shell apart and very gently loosen the meat, leaving it fastened at the fan end. Pull up gently, press the empty halves of the shell back together and rest the tail meat on top.

Prep Tip: To help loosen the meat from the shell, carefully insert an upside-down teaspoon between the underside of the shell and the meat. The shape of the spoon conforms to the segments of the lobster shell, and being smooth and rounded, it helps to separate the meat without shredding.

Carefully rinse the lobster tails under cool water and pat dry with paper towels. Should you find a vein that runs the length of the tail meat, remove it and discard.

Arrange the tails on one of the prepared baking sheets, squeeze a little lemon over each and top with a pat of the compound butter. Set aside.

Preheat a heavy skillet over high heat. Drizzle the steaks with olive oil and season with salt and pepper. Film the pan with a little extra oil, then sear the steaks just until they release easily from the pan, about 1-1/2 minutes per side.

As soon as you begin searing the steaks, place the lobster tails in the oven and cook until the meat is firm and opaque, 6 to 8 minutes total. Remove from the oven and cover loosely with foil to keep warm. Watch the lobster carefully - you don't want to overcook it.
Once the steaks are seared, quickly transfer them to the other prepared baking sheet and place them in the oven for 4 to 7 minutes depending on desired doneness (about 4 minutes for rare). Remove from the oven and allow the steaks to rest for 5 minutes.

Arrange the filets and lobster tails on individual serving plates, top each filet with a pat of the compound butter and serve immediately.

Makes 2 servings

Serve with mashed potatoes, halsalhof potatoes, roasted asparagus and/or a big salad!! 

Easy Romantic Meal For Home and Cost WAY less than your local steak house! 

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