Is there anything better than Surf and Turf? Steak au Poivre and Broiled Lobster Tail with Roasted Asparagus is the perfect, easy, elegant, romantic restaurant-quality meal you'll both love!
Are you stressing about how to pull off a beautiful, romantic Valentine's Day meal with your sweetheart? Did you try to make reservations at your favorite restaurant only to find they're already booked solid? Wish you could whisk your loved one away to a bistro in France for something unique?
Don't stress any longer! You can whip up this lovely bistro-inspired meal in no time!
What is Steak au Poivre?
Steak au Poivre is a classic French bistro dish. The origin of Steak au Poivre is sketchy at best. Legend has it originating in the bistros of Normandy in northern France where politicians and aristocrats took female companions for a late supper of this dish because it was believed black pepper had an aphrodisiac effect.
Steak au Poivre is traditionally filet mignon, prepared by coating it with coarsely crushed black peppercorns before cooking. The peppercorns add pungency to the richness of the beef and the cognac-laced cream sauce that accompanies it.
How to make Surf and Turf with Steak au Poivre and Broiled Lobster Tail:
First, you'll need to do a little prep work with the lobster tail before anything else.
- For a classic preparation, carefully cut through the top of the length of the shell with kitchen shears then gently pull the lobster meat up and out, leaving the meat attached at the end. A small spoon such as a teaspoon is helpful in detaching and prying out the meat.
- Place it in a roasting pan, season with salt and black pepper and drizzle with lemon juice and butter and set it aside for a bit.
- Then, work on the steak. Coat the steak generously with crushed peppercorns.
- After seasoning the chateaubriand cut and coating generously with crushed black peppercorns, sear it well on all sides.
- Transfer to a small roasting pan and place in the oven to continue cooking while preparing the sauce.
- 10 to 12 minutes at 450 degrees after browning on all sides will give you a lovely rare steak that's perfect for the chateaubriand cut. Approximately 15 minutes will produce a medium result.
How to tell when a steak is done:
With experience, it's possible to estimate doneness simply by pressing down on the steaks. If they're soft to the touch, they're close to rare. If they yield slightly to the touch but are beginning to feel firm, they are close to medium. The best way to tell doneness is always with a meat thermometer; 130 degrees is rare and 145 degrees is medium. There will be a small amount of "carryover" cooking which means the temperature will continue to rise slightly as the steak rests so you'll want to account for that.
If using a meat thermometer, I suggest inserting it into the side of the steak. Creating a hole in the top will cause some juice to escape and will ruin the lovely peppercorn crust.
- Make the lovely cognac-laced cream sauce...
Tips for cooking with alcohol:
Adding cognac (which is high in alcohol) to a hot pan can be tricky. Generally, you ignite the cognac to burn off the alcohol but not this girl! Lighting anything on fire makes me nervous so I don't do it. Instead, after searing the steaks and transferring to the oven, I take the pan off the heat, wait a moment or two, then add the cognac. I bring it back to a boil and let it cook a minute or two before adding the other ingredients to complete the sauce.
Have the asparagus ready to go and you can roast it alongside the beef.
- After roasting, cover the asparagus to keep it warm. Also, tent the beef with aluminum foil so it rests and the juices redistribute.
- Immediately heat the broiler. Place the lobster tail under the broiler and broil for five to six minutes. And that's it!
Complete the surf and turf meal with mashed potatoes or mashed cauliflower!
Have a happy and beautiful Valentine's Day!!!
More lovely, romantic dinners for two!
- Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde
- Pan-Seared Sea Scallops with Watermelon Tomato Salsa
- Beef Tenderloin Fillets with Spinach Cambozola Stuffed Portobello Mushrooms and Red Wine Sauce
- Lighter Beef Stroganoff
- Shrimp and Corn Risotto with Bacon
- Classic Creme Brulee for Two
Surf and Turf - Steak au Poivre and Broiled Lobster Tail
- 1 (10-12 ounce) chateaubriand cut filet mignon
- 2 tablespoons black peppercorns
- 2 tablespoons olive oil
- ⅓ cup cognac - or good brandy
- ⅔ cup beef broth
- ⅓ cup heavy cream
- 2 teaspoons Dijon mustard
- 2 (10-ounce) lobster tails - shell split and meat pulled up and over shell
- 1 tablespoon unsalted butter - melted, plus more for dipping if desired
- ½ lemon - juiced
- Salt and freshly ground black pepper
- Lemon wedges - for serving
- 1 bunch green asparagus - (approximately 1 pound)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper - to taste
- Preheat oven to 450 degrees. Pat steaks dry and season liberally with salt.
- Place peppercorns in a zipper-top bag and seal. Coarsely crush the peppercorns with a meat mallet, rolling pin or heavy skillet. Alternately, use the coarsest grind of a pepper mill. Transfer to a plate.
- Roll filet in peppercorns so it's evenly coated, pressing them in slightly.
- Heat a heavy skillet over medium-high heat. Add oil and heat until hot but not smoking. Add filet and cook until evenly browned on all sides. Transfer to a small roasting pan and place in the oven. Roast for 10 to 15 minutes or until at least 130 degrees in the center for rare.
- Take the pan off the heat and add cognac. Return pan to heat, bring to a boil and cook 1 minute. Add beef broth and cream and cook 8 to 10 minutes or until thickened. Add Dijon mustard. Season to taste with salt and black pepper. Keep warm.
- Preheat broiler. Combine melted butter, lemon juice and salt and black pepper to taste. Drizzle over lobster tail and place under the broiler. Broil 5 to 6 minutes or until cooked through to 145 degrees.
- Place asparagus tips on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast alongside the steaks for the last 5 minutes or so they are in the oven.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.