Surf and Turf - Steak au Poivre and Broiled Lobster Tail

5 from 1 vote

Surf and Turf - Steak au Poivre and Broiled Lobster Tail

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!

Prep Time15

Cook Time45

Total Time1

Course: Beef

Cuisine: French

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Steak

1 (10-12 ounce) chateaubriand cut filet mignon
salt
2 tablespoons black peppercorns
2 tablespoons olive oil
1/3 cup cognac or good brandy
2/3 cup beef broth
1/3 cup heavy cream
2 teaspoons Dijon mustard

Lobster Tails

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
1/2 lemon juiced
Salt and freshly ground black pepper
Lemon wedges for serving

Roasted Asparagus

1 bunch green asparagus (approximately 1 pound)
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

Instructions

Steak

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 10-15 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 8-10 minutes or until thickened. Add Dijon mustard. Season to taste with salt and black pepper. Keep warm.

Lobster Tails

Preheat broiler. Combine melted butter, lemon juice and salt and black pepper to taste. Drizzle over lobster tail and place under the broiler. Broil 4-5 minutes or until cooked through to 145 degrees.

Roasted Asparagus

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.

Notes

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.

Nutrition