🌊 🥩 suds and Turf Filet Mignon with Lobster Tails 🦞 🌊
📋 constituents
● 4 filet mignon steaks
● 4 lobster tails
● Salt and black pepper, to taste
● 2 tbsp olive oil painting
● 4 tbsp adulation, divided
● 2 cloves garlic, diced
● 1/2 mug white wine( or funk broth fornon-alcoholic)
● 1 tbsp fresh parsley, diced
📝 Instructions
1️⃣ Prepare the Filets Preheat roaster to 400 °F( 200 °C). Season each filet mignon freehandedly with swab and black pepper on both sides.
2️⃣ Sear the Steaks Heat olive oil painting in a skillet over medium-high heat. formerly briskly, add the filets and sear for 2- 3 twinkles per side, until they’re nicely browned.
3️⃣ Singe the Filets Transfer the skillet with the filets to the preheated roaster and singe for 10- 12 twinkles, or until the steaks reach an internal temperature of 130 °F for medium-rare. Acclimate cuisine time to your preferred doneness.
4️⃣ Cook the Lobster Tails In a separate skillet, melt 2 tbsp adulation over medium heat. Add diced garlic and cook until ambrosial, about 1 nanosecond.
5️⃣ Sear the Lobster Tails Place the lobster tails meat side down in the skillet and cook for 2- 3 twinkles. Flip the lobster tails over, add the remaining adulation, and let it melt.
6️⃣ Deglaze with Wine Pour in the white wine( or funk broth) to deglaze the visage, cooking for another 3- 5 twinkles until the lobster tails are opaque and completely cooked.
7️⃣ Serve Arrange each filet mignon on a plate and top with a lobster tail. mizzle any visage sauce over the lobster and steaks. Sprinkle fresh parsley over the dish for trim.
🕒 Preparation Time 15 twinkles