Surf and Turf with Garlic Butter
Ingredients
- • 340 g beef tenderloin steaks
- • 340 g lobster tails
- • 115 g butter
- • 4 cloves garlic
- • 30 ml fresh lemon juice
- • 30 ml olive oil
- • 15 g fresh parsley
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 450 g asparagus spears
Instructions
- 1
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry and season generously with salt and pepper on both sides.
- 2
Using kitchen shears, cut the lobster tails down the middle of the top shell, stopping at the tail fin. Gently pull the meat up and over the shell, keeping it attached at the base.
- 3
Prepare garlic butter by melting 6 tablespoons of butter in a small saucepan. Add minced garlic and cook for 1 minute. Remove from heat and stir in lemon juice and chopped parsley.
- 4
Preheat grill or grill pan to high heat. Brush steaks with olive oil.
- 5
Grill steaks for 4-5 minutes per side for medium-rare, or adjust to desired doneness. Remove and let rest under foil.
- 6
While steaks rest, brush lobster tails with garlic butter and place on grill flesh-side down. Cook for 5-6 minutes, then flip and cook shell-side down for another 4-5 minutes until meat is opaque.
- 7
Trim asparagus ends and toss with remaining olive oil, salt, and pepper. Grill for 3-4 minutes, turning occasionally.
- 8
Slice steaks against the grain and serve alongside lobster tails. Drizzle remaining garlic butter over both proteins and serve with grilled asparagus.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This elegant surf and turf brings restaurant luxury to your home kitchen with perfectly seared tenderloin and succulent lobster tails drizzled in garlic butter. Don't be intimidated—with proper timing and a hot pan, you'll create an unforgettable date night dinner that rivals any steakhouse."
