Instructions
1. Prep the Filets
Bring steaks to room temperature for about 30 minutes before cooking. Pat dry and season generously with salt and freshly ground black pepper on both sides.
2. Prep the Lobster Tails
In a small bowl, combine melted butter, minced garlic, lemon juice, paprika (if using), salt, and pepper. Brush the mixture generously over the exposed lobster meat.
3. Cook the Filet Mignon
Pan-Sear + Oven Method (best for thick cuts):
- Preheat oven to 400°F (200°C).
- Heat a cast iron skillet over medium-high heat and add olive oil or butter.
- Sear the filets for 2–3 minutes per side until browned.
- Add rosemary or thyme and crushed garlic to the skillet.
- Transfer the skillet to the oven and cook for 5–7 minutes for medium-rare (internal temperature: 130–135°F / 54–57°C).
- Remove from the oven and let the steaks rest for 5 minutes before serving.
4. Cook the Lobster Tails
Broil Method (quick and flavorful):
- Preheat the broiler on high.
- Place the lobster tails meat side up on a baking sheet.
- Broil for 5–7 minutes, or until the meat is opaque and lightly browned on top.
- Baste with extra garlic butter during cooking if desired.
