Surf & Turf
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min.
YIELD: 4 servings.
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen
Ingredients
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2 garlic cloves, minced
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2 teaspoons plus 2 tablespoons olive oil, divided
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1/4 cup minced fresh parsley
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3 tablespoons chopped green onions
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2 tablespoons minced fresh thyme
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2 teaspoons grated lemon zest
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
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1/2 cup butter, softened
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1 cup soft bread crumbs
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1/4 cup butter, melted
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4 lobster tails (8 to 10 ounces each)
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4 beef tenderloin steaks (4 ounces each)
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4 teaspoons coarsely ground pepper
Directions
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1.
In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.
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2.
Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm.
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3.
For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
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4.
Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
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5.
Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes.
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6.
Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
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7.
Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
Nutrition Facts
1 serving: 793 calories, 52g fat (26g saturated fat), 355mg cholesterol, 1289mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 69g protein.
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