Johnny and I celebrated our one year wedding anniversary this past weekend and instead of heading out to dinner, we decided to make one of our favorite meals in, restaurant-style filet mignon. This time around, Johnny surprised me and added surf to the plate as well with lobster tails.
I’ve prepared filet several times this way now and I swear it is fool-proof, and better than the grill! We were surprised how easy the lobster tail was, too. To make things even easier, I picked up twice-baked potatoes from Kuby’s that only required warming up in the oven. We cooked asparagus on the same pan as the lobster and everything was done in about 20-30 minutes, with very little prep. For dessert, we opted for a fresh cake, rather than our wedding cake topper, and ordered our favorite (gluten-free) cake from Unrefined. We paired it with a nice bottle of Tuscan wine that we brought back from our Italian honeymoon and it was seriously one of the best meals we’ve had in while!
I follow Ina Garten’s Steakhouse Steaks Recipe. You’ll need a well-seasoned cast iron skillet, but not much else. Here are some useful tips about cast iron skillets from BuzzFeed, which you can also find on my Pinterest board. One other tip I’ve learned is that you want a thin layer of oil in the pan to prevent heavy smoking. I always use canola oil when I pull out the cast iron. Here’s another good resource for all types of steaks in cast iron.
Johnny took care of the asparagus and lobster tail, preparing it piggyback style. You can search how to do this, but essentially you want to cut the upper shell down the center with scissors, then pull the meat above the shell, leaving the connection to the tail fan intact. Position the meat sitting on top of the shell and then set it on a baking sheet. Melt a few tablespoons of butter, add some garlic, a squeeze of lemon and paprika (optional) to taste. Brush the butter sauce on the meat of the tails and place in the oven. We cooked it at 400 degrees for about 12-15 minutes, depending on the size. They were perfect!
We cooked the asparagus with the lobster, simply with oil, salt and pepper, and garlic. After removing it from the oven, we drizzled a bit of balsamic vinegar over them. The whole meal was delightful and so easy to cook.
Crack open a nice bottle of wine and enjoy!