Ingredients

For the steak:

• 2 filet mignon steaks (6–8 oz each)

• 1 tbsp olive oil

• 1 tbsp butter

• Salt & freshly ground black pepper

• Fresh chives or parsley for garnish

For the lobster tails:

• 2 lobster tails (6 oz each)

• 1/4 cup butter, melted

• 2 cloves garlic, minced

• 1 tsp lemon juice

• Paprika, salt, and pepper to taste

Optional sauce:

• 1/4 cup red wine

• 1/2 cup beef broth

• 1 tbsp butter

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Instructions

1. Prepare the lobster tails:

1. Preheat oven broiler to high.

2. Using kitchen shears, cut the top shell of each lobster tail lengthwise, stopping at the tail. Gently lift the meat above the shell.

3. Mix melted butter, garlic, lemon juice, paprika, salt, and pepper. Brush over lobster meat.

4. Broil for 6–8 minutes, basting halfway, until meat is opaque and slightly browned.

2. Cook the filet mignon:

1. Pat steaks dry and season with salt and pepper.

2. Heat olive oil in a cast-iron skillet over medium-high heat. Sear steaks for 2–3 minutes per side.

3. Add butter to the pan and baste the steaks until desired doneness (125°F for medium-rare). Rest for 5 minutes.

3. Optional red wine sauce:

1. In the same skillet, add red wine and beef broth. Simmer until reduced by half.

2. Stir in butter for a glossy finish.

4. Plate & serve:

1. Place lobster tail and filet mignon side by side.

2. Drizzle steaks with sauce and garnish with chives or parsley.

3. Serve with lemon wedges for the lobster.

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💡 Tip: For a restaurant-level experience, pair with garlic mashed potatoes or grilled asparagus.