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Seared Fillet of Beef
Preheat oven to 400°.
Remove beef from refrigerator and allow to sit at room temperature for 30-60 minutes.
Pat dry well with paper towels. Season all sides with salt and pepper. Season just before cooking, if the meat is seasoned to early the salt will dry out the steaks.
In an oven-safe pan, melt 1 tablespoon of butter over medium-high heat. When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and final flip before going to the oven.
Transfer to the preheated oven. Cook to your desired done temperature minus about 3- 5 degrees. For me, medium-rare 8-10 minutes to get an internal temp of about 135°F
Poached Lobster Tails
Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics. Using a pair of kitchen sears, cut into the lobster shell lengthwise.
Reduce heat to medium-low and add Lobster tails. Simmer, uncovered, for 10 minutes or until the lobster are bright red and an instant-read thermometer inserted into the
middle of the underside of a tail registers 140 degrees F. (Don’t worry if the water doesn’t come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Serve with meat still in the shell . Dip into drawn butter, from the recipe below.
Drawn Butter
Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.