Surf & Turf

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail.  Your guests will think they are dining at a fine restaurant.

Taste of Home Test Kitchen

Surf & Turf Recipe

Surf & Turf

2 garlic cloves, minced

2 tsp. plus 2 Tbsp. olive oil, divided

¼ cup minced fresh parsley

3 Tbsp. chopped green onions

2 Tbsp. minced fresh thyme

2 tsp. grated lemon peel

½ tsp. salt

¼ tsp. pepper

1/8 tsp. cayenne pepper

½ cup butter, softened

1 cup soft bread crumbs

¼ cup butter, melted

4 lobster tails (8 to 10 oz. each)

4 beef tenderloin steaks (4 oz. each)

4 tsp. tsp. coarsely ground pepper

In a small skillet, sauté garlic in 2 teaspoons oil until tender; remove from heat.  In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic.  Set aside ½ cup of crumb topping.

Add softened butter to remaining herb mixture; mix well.  Shape into a 1-inch thick log; wrap in plastic wrap.  Refrigerate for 30 minutes or until firm.

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.

Split lobster tails in half lengthwise.  With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Place lobster tails on a baking sheet; top with reserved crumb topping.  Bake, uncovered, at 375 F. for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.

Meanwhile, sprinkle steaks with coarse pepper.  In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on  each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 F; medium 160 F, well-done 170 F.)

Unwrap herb butter; cut four ¼ inch slices from log.  Place one slice on each steak.  Serve with lobster.  Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.     4 servings

 (Recipe for Surf & Turf is from www.tasteofhome.com, 2012)

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