Last Updated on January 15, 2025
Treat yourself to the ultimate indulgence with Surf n’ Turf! Juicy, peppercorn-crusted filet mignon pairs perfectly with buttery, broiled lobster tails, topped with a rich, creamy Diane sauce. Garnished with fresh chives and optional truffle slices, this dish is a showstopper for any special occasion.
Surf n' Turf - Pan Seared Filet Mignon and Lobster
Experience the best of land and sea with this Surf n’ Turf delight! Perfectly seared filet mignon meets tender, buttery lobster tails, all elevated with a luxurious Diane sauce. A dish that's as elegant as it is delicious—ideal for celebrations or a decadent dinner at home.
Print Pin
Servings: 2
Ingredients
- 2 Butcherbox filets mignon
- Balinese Truffle Salt
- 2 tbsp olive oil
- 4 tbsp butter
- 2 garlic cloves
- 3 sprigs thyme
- 2 tbsp peppercorns (crushed)
- 2 ButcherBox lobster tails
- Aluminum foil
- 2 tbsp madeira or whiskey
- Sauce Diane base
- Truffle Jus
- Sliced chives
- Truffle Carpaccio (optional garnish)
Sauce Diane Base
- 4 tsp Dijon mustard
- 4 tsp Worcestershire sauce
- 1/3 cup cream
Instructions
Preparation
- Remove the filet mignon and lobster tail from their packaging and place them on a paper towel lined plate to temper.
- Split the lobster tail in half through its shell. Line the sheet tray with aluminum foil folded to hold the lobster tails in place. Top with pads of butter, season with Balinese Truffle Salt and set aside.
- Smash 1 garlic clove and place it in a small sauce pot, along with the 2 tablespoons madeira or whiskey.
- Heat the pan over high heat and use a lighter to flambé! Be careful with this one!!
- When the pan is au sec, whisk in the Sauce Diane base and Truffle Jus and bring to a boil. Season with Balinese Truffle Salt and cover with a lid. Turn off the heat, leaving the pan on the burner.
- Slice the chives.
- Spread the peppercorns onto a plate.
How to Cook
- Season the steak on all sides with Balinese Truffle Salt.
- Press the steaks in the peppercorns on one side only to create a peppercorn crust.
- Heat a large saute pan over high heat. Turn your broiler to high heat.
- Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down.
- While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 3 minutes for medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
- Just before the steak is finished, turn the heat to medium-low and add the remaining 2 tablespoons of butter to the pan. Smash the remaining garlic clove and add it to the pan, along with the thyme. Use a metal spoon to baste the steak for about one minute, then flip and baste the other side.
- Remove the steak from the pan and set aside on your cutting board, topped with garlic and thyme, to rest.
- Meanwhile, transfer the lobster tails to your oven to broil until cooked through, about 3-5 minutes.
- Stir the sliced chives into your flambéed Sauce Diane. Season with Balinese Truffle Salt.
- Plate the filets mignon into two serving plates, topped with the halved lobster tails. Spoon on the sauce, garnish with a few slices of Truffle Carpaccio. Enjoy!!
Notes
This recipe includes how to make a Black Truffle Jus
Ingredients:
4 cups Beef broth
1 tablespoon Black truffle, chopped
To taste Balinese Truffle Salt How to make: Place the beef broth into a medium sauce pot and bring to a boil. Turn the heat down to medium low and gently simmer the stock until there is about ½ cup of liquid left andit’s thickened enough to coat the back of a spoon. Remove the sauce from the heat, add the chopped truffle and a pinch of Balinese Truffle Salt to taste. Have the sauce ready as an elevator addition to any dish!!!
4 cups Beef broth
1 tablespoon Black truffle, chopped
To taste Balinese Truffle Salt How to make: Place the beef broth into a medium sauce pot and bring to a boil. Turn the heat down to medium low and gently simmer the stock until there is about ½ cup of liquid left andit’s thickened enough to coat the back of a spoon. Remove the sauce from the heat, add the chopped truffle and a pinch of Balinese Truffle Salt to taste. Have the sauce ready as an elevator addition to any dish!!!
Share on Pinterest!Pin at @Butcher_Box!
