Ingredients:

  • 2 x 6–8 oz (approx. 170–225 g) Fillet Mignon Steaks
  • 2 tbsp (30 ml) High smoke point oil (such as grapeseed or avocado oil)
  • 2 tbsp (30 g) Unsalted Butter, cut into cubes
  • 2 sprigs Fresh Thyme
  • 2 cloves Garlic, smashed (skin on)
  • 1 tsp Coarse Sea Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 2 x 4–5 oz (approx. 115–140 g) Lobster Tails (thawed if frozen)
  • 1 tbsp (15 ml) Olive Oil
  • ½ tsp (2.5 g) Fine Sea Salt
  • Pinch of Cayenne Pepper (optional)
  • 4 tbsp (60 g) Unsalted Butter, softened (for compound butter)
  • 1 clove Garlic, minced very finely (for compound butter)
  • 1 tbsp Fresh Chives, finely chopped
  • ½ tsp Fresh Lemon Zest
  • ⅛ tsp (0.6 g) Flaky Sea Salt (for compound butter)
  • A handful of fresh Parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Prepare the Compound Butter: Combine the softened butter, minced garlic, chives, lemon zest, and flaky salt in a small bowl. Mix thoroughly. Roll the mixture into a neat log using cling film and chill in the freezer for at least 20 minutes to solidify.
  2. Temper and Season the Steaks: Remove the fillet mignon from the refrigerator at least 30 minutes before cooking. Pat them completely dry with paper towels and season aggressively on all sides with coarse sea salt and black pepper.
  3. Prepare the Lobster: Using kitchen shears, cut down the top centre of the lobster shell, stopping before the fan tail. Pry the shell open and lift the meat through the opening (the “piggyback” method). Brush the exposed meat lightly with olive oil and sprinkle with fine sea salt and cayenne.
  4. Sear the Steaks (Turf): Place a heavy-bottomed cast iron skillet over high heat until smoking hot. Add the high smoke point oil. Place the seasoned steaks into the hot oil and sear for 2–3 minutes without moving until a deep crust develops.
  5. Baste and Cook: Flip the steaks and reduce the heat slightly to medium-high. Add the cubed unsalted butter, thyme sprigs, and smashed garlic to the pan. Continuously tilt the pan and use a spoon to scoop and pour the foaming butter over the steaks for 3–4 minutes until they reach an internal temperature of 125°F (52°C) for medium-rare.
  6. Rest the Steaks: Remove the steaks immediately and place them on a warm cutting board. Cover loosely with foil and allow them to rest undisturbed for 10 minutes.
  7. Cook the Lobster (Surf): Keep the pan on medium heat; remove the thyme and garlic, but keep the residual fat. Place the prepared lobster tails (meat-side down) into the hot fat for 2 minutes to get a light sear.
  8. Finish Cooking the Lobster: Flip the tails so the meat is facing up. Spoon the residual pan drippings over the meat. Cook for 3–5 minutes until the meat is opaque white throughout and firm to the touch (internal temperature should reach 140°F / 60°C).
  9. Finish with Compound Butter: Remove the lobster from the heat. Slice two thick coins of the chilled compound butter and place one on top of each lobster tail, allowing it to melt slowly over the hot meat.
  10. Plate and Garnish: Slice the rested fillet mignon against the grain (optional). Place the steak and the finished lobster tail side-by-side on two warmed plates. Spoon any remaining pan juices from the resting board over the turf, garnish with chopped parsley, and serve immediately with a lemon wedge.