Steakhouse-Style Filet Mignon and Lobster Tail Dinner
If you’re looking to impress at a dinner party or create a restaurant-quality meal at home, this surf & turf recipe is a showstopper. Tender filet mignon is seared to perfection, topped with buttery lobster tail, and served over velvety mashed potatoes. A glossy beef jus ties everything together, while crispy onions and microgreens add the final gourmet touch.
Despite its elegant look, this dish is very approachable when broken down step by step. Each element can be prepared in advance or timed to come together seamlessly for a stunning presentation. Perfect for holidays, anniversaries, or when you want to spoil yourself with something extraordinary!
Ingredients
For the Filet Mignon
- 1 (6–8 oz) filet mignon or New York strip, 1.5" thick
- 1 tbsp high-smoke-point oil (grapeseed or avocado)
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
- Salt and freshly ground black pepper
For the Poached Lobster Tail
- 1 (4–6 oz) lobster tail, shell removed and deveined
- 2 cups court bouillon (or substitute: 2 cups water + 1 tbsp white wine + 1 tsp lemon juice + 1 bay leaf + 5 peppercorns)
- 1 tbsp butter, for finishing
For the Creamy Mashed Potatoes
- 1 large Yukon Gold potato, peeled and cubed
- 3 tbsp warm heavy cream
- 2 tbsp unsalted butter
- Salt and white pepper, to taste
- Pinch of nutmeg (optional)
For the Beef Jus
- 1 cup quality beef stock, reduced to ¼ cup
- 1 tsp minced shallot
- 1 tsp red wine (optional)
- 1 tsp cold butter (to finish)
For Garnish
- Microgreens (pea shoots or radish sprouts)
- Crispy fried onion rings (store-bought or homemade)
Instructions
- Make the Beef Jus (can be done ahead): In a small saucepan, simmer beef stock with shallots and red wine until reduced and syrupy (15–20 minutes). Strain, whisk in cold butter for shine, and set aside.
- Cook the Mashed Potatoes: Boil potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash or press through a ricer. Warm the cream and butter together, then fold into the potatoes. Season with salt, white pepper, and nutmeg. Keep warm.
- Poach the Lobster Tail: Bring court bouillon to a gentle simmer (160–180°F / 70–80°C). Add lobster tail and poach 4–6 minutes until opaque. Brush with melted butter and cover to keep warm.
- Sear the Filet Mignon: Pat steak dry and season with salt and pepper. Heat oil in a cast-iron skillet until very hot. Sear 3–4 minutes per side for medium-rare (125°F internal). Add butter, thyme, and garlic during the last minute to baste. Rest steak for 5 minutes.
- Assemble the Plate: Spoon mashed potatoes into the center of a warm plate. Slice the filet mignon and arrange on top. Place lobster tail over the steak. Drizzle beef jus around the plate and over the meat. Garnish with microgreens and crispy onion rings.
This luxurious surf & turf dinner brings steakhouse flavors to your own kitchen — rich, buttery, and unforgettable!
