Description

This Surf and Turf recipe combines succulent poached lobster tails and perfectly seared filet mignons topped with a rich, creamy mushroom and bacon sauce infused with fresh thyme and a splash of dry white wine. The dish is balanced with tender pearl onions, a hint of garlic, and finishes with a velvety cream sauce that complements both the seafood and beef, making it an elegant and flavorful meal perfect for special occasions or dinner parties.

Ingredients

Scale

Sauce

4 strips julienne regular cut bacon
2 tablespoons olive oil
1 cup cleaned and thinly sliced baby bella mushrooms
1 cup cleaned and torn oyster mushrooms
1 cup peeled pearl onions
2 finely minced garlic cloves
1/4 cup dry white wine
2 cups heavy whipping cream
2 teaspoons finely minced fresh thyme
Coarse salt and freshly cracked pepper to taste

Court Bouillon

1 recipe for court bouillon (typically a broth made from water, aromatic vegetables, herbs, and sometimes wine or vinegar)

Lobster

3 lobster tails, 4-6 ounces each

Beef

2 filet mignons, 8-10 ounces each
3 tablespoons olive oil
5 tablespoons unsalted butter
6 garlic cloves
6–8 sprigs fresh thyme

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Instructions

Cook the Bacon: In a large non-stick frying pan over medium heat, add the julienne bacon strips and cook until crispy and browned. Remove the bacon lardons and set them aside in a bowl.
Sauté Mushrooms: Drizzle 2 tablespoons olive oil into the same pan with the rendered bacon fat. Add the sliced baby bella and torn oyster mushrooms, spread out evenly, and season gently with salt. Cook over high heat, allowing the mushrooms to sit untouched for 2-3 minutes to brown. Continue sautéing for 4-6 minutes total, letting the mushrooms brown in intervals.
Add Pearl Onions and Garlic: Add the peeled pearl onions to the pan and sauté for 2-3 minutes until lightly browned. Stir in the minced garlic and cook for 30-45 seconds until fragrant.
Deglaze and Simmer Cream: Deglaze the pan with the dry white wine, cooking until nearly all the liquid evaporates (au sec). Pour in the heavy whipping cream and cook over low to medium heat for 5-6 minutes until the sauce thickens to a consistency similar to Alfredo sauce. Remove from heat and set aside.
Finish Sauce: Return the pan to medium heat, add 1-2 tablespoons of water, the crispy bacon lardons, and minced fresh thyme. Season with salt and freshly cracked pepper, and heat until the sauce is hot before serving.
Prepare Court Bouillon and Poach Lobster: Prepare the court bouillon and bring it to a low simmer. Ensure the butter in the bouillon is melted. Add the lobster tails and poach for 8-10 minutes for 4-6 ounce tails; for larger tails (10-14 ounces), poach 2-4 minutes longer. Lobster is done when it reaches an internal temperature of 135°F. Remove lobster with a slotted spoon and set aside.
Remove Lobster Meat: Cut down the middle of the lobster shell to expose the meat, then remove it from the shell for serving. You can present it in or beside the shell.
Prepare Filet Mignon: Pat the steaks dry and season generously with salt and pepper.
Sear the Steaks: In a carbon steel or cast iron skillet, heat 3 tablespoons of olive oil over high heat until smoking. Add the filets and reduce heat to medium, cooking undisturbed for 90 seconds to develop a crust.
Create Maillard Crust: Move the steak in a circular motion for 30 seconds on each side to deepen the crust. Flip the steaks, reduce heat to low, and add butter, garlic cloves, and thyme sprigs. Baste the steaks for about 3 minutes to reach medium-rare doneness.
Rest the Steaks: Remove steaks from the pan and place on a rack to rest for 4-5 minutes to allow juices to redistribute.
Serve: Plate the lobster and filet mignons. Spoon the mushroom, bacon, and cream sauce on top or serve it on the side for dipping. Enjoy your elegant surf and turf meal!

Notes

Ensure lobster tails do not overcook; aim for an internal temperature of 135°F for tender, juicy meat.
Rest the steaks after cooking to maintain juiciness and tenderness.
You can substitute pearl onions with shallots if unavailable.
Use fresh thyme for the best flavor, but dried thyme can be used in a pinch (reduce quantity by half).
Court bouillon can be made in advance and refrigerated.
Adjust seasoning in the sauce at the end to taste, balancing salt and pepper carefully.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Stovetop
Cuisine: American