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Surf & Turf

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
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    4 servings

Ingredients

  • 2 garlic cloves, minced
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/4 cup minced fresh parsley
  • 3 tablespoons chopped green onions
  • 2 tablespoons minced fresh thyme
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup butter, softened
  • 1 cup soft bread crumbs
  • 1/4 cup butter, melted
  • 4 lobster tails (8 to 10 ounces each)
  • 4 beef tenderloin steaks (4 ounces each)
  • 4 teaspoons coarsely ground pepper

Directions

  • 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.
  • Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic. Refrigerate for 30 minutes or until firm.
  • For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
  • 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.
  • Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° until meat is firm and opaque and crumbs are golden brown, 15 20 minutes.
  • Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  • Unwrap herb butter; cut four 1/4-in.-slices from log. Place one 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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Reviews

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Average Rating:
  • SassyLacey
    Mar 30, 2013

    This was the worst lobster that I have ever tried to prepare. Husband hated it. A waste of money and time. Neither of us could eat it. Thankfully we had steak to go with our Valentine Dinner as well as lobester so all was not lost.

  • ILoveYouThisMuch
    Feb 26, 2013

    Okay, first the steak was just okay but I don't think that was the recipe's fault. The lobster tail was absolutely amazing! We're going to eat it again this week!

  • mamaofdogs
    Feb 9, 2013

    pretty good

  • brownma
    Feb 7, 2013

    TexasDebby . . . . How RUDE! ! ! ! !

  • Grandonna
    Feb 6, 2013

    I am definitely going to make this for my husband and I for Valentines Day. This looks awesome!