- 12 oz filet mignon
- Salt and freshly ground pepper
- 2 lobster tails
- 4 bamboo skewers
- 1 cup (2 sticks) butter, divided
- 1 shallot, sliced
- 2 sprigs fresh thyme
- 2 Tbsp chopped fresh chives
- Coarse sea salt
Preheat oven to 225° and insert a small roasting rack into a roasting pan.
Liberally season meat with salt and pepper and place on roasting rack. Cook in oven until a meat thermometer registers 124°, 30-35 minutes.
Meanwhile, bring a pot of lightly salted water to a boil. Fill a medium bowl with cold water.
Insert 2 (6″ long) bamboo skewers down back of each lobster tail to prevent them from curling. Add lobster tails to the water and cook until no longer translucent in center, 4-5 minutes.
Remove tails from water and transfer to cold water. Let sit, about 3 minutes. Transfer to a paper towel-lined work surface and let cool. Using kitchen shears, cut to right and left of center on underside of each lobster. Carefully pry open tail shell and remove meat in one piece.
In a small saucepan over medium heat, add 1 stick butter and let foam. Using a spoon, remove white foam from top of butter and discard.
In a frying pan over medium-high heat, melt 1 stick butter until foaming. Add shallots and thyme and cook until shallots are beginning to caramelize, about 8 minutes. Remove meat from oven and pour shallot-butter mixture over meat, discarding thyme. Increase heat to broil, return beef and broil until a crisp exterior forms, 3-5 minutes.
Meanwhile, add lobster tails to saucepan of melted butter and toss lobster tails in butter.
Remove meat from oven and let rest 5 minutes before cutting. Transfer to a cutting board and slice filet in half.
Place both filets and lobster tails on a serving platter. Transfer any shallots to platter, sprinkle filets with chives and pour butter in saucepan into a small bowl and serve with surf and turf.
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