How To Make Surf & Turf – Father’s Day Filet Mignon and Lobster Tail

Happy Father’s Day Everyone! This is the perfect meal for that special someone in your life (or to make to enjoy for yourself if he’s acting up! lol) Enjoy! (Ingredients list below!) Don’t forget to Subscribe, enable notifications, and give…

How To Make Surf & Turf - Father's Day Filet Mignon and Lobster Tail

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Happy Father’s Day Everyone! This is the perfect meal for that special someone in your life (or to make to enjoy for yourself if he’s acting up! lol) Enjoy! (Ingredients list below!)

Don’t forget to Subscribe, enable notifications, and give this video a thumbs up! Thanks for your support.

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Shopping List:
Filet Mignon (or whatever steak you prefer)
8-10oz Lobster Tail
Asparagus
Center Cut Bacon
Butter
Rosemary, Thyme, Garlic
1 lemon
paprika
garlic paste
smoked paprika
salt, pepper, garlic, onion powder, Old Bay

Directions:
Bacon Wrapped Asparagus – Cut the ends off asparagus and wrap in center cut bacon. Season to taste and bake at 425 degrees for about 10 minutes or until bacon becomes crispy.

Lobster Tail: Cut down the back of the lobster tail and loosen the meat up. Lay meat on top of the shell and season. Melt butter and mix with garlic paste, paprika, and lemon juice. Brush the melted butter on the lobster tail and bake at 425 for 10-15 minutes or until lobster is cooked thru (145 degrees)

Filet Mignon:
Allow steak to come up to room temperature before cooking. Season with salt, pepper, garlic, onion powder. Get skillet smoking hot and add high smoke point cooking oil. Lay the steak into the skillet and press down for maximum surface area contact. Sear on one side 90 seconds to 2 minutes or until a crust is formed. Flip and sear the edges. Reduce heat to medium and add butter, herbs, and garlic, and baste. Place in 425 degree oven until steak reaches desired internal temperate. (3-8 minutes depending on preference)

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