Filet Mignon With Lobster and Asparagus
Filet Mignon With Lobster and Asparagus
2
30-35 minutes
A classic surf-and-turf done the Herd & Grace way — tender filet mignon paired with buttery lobster and crisp asparagus. Perfect for a special holiday dinner!
Ingredients
- 2 Filet Mignons From Herd & Grace
- 2 lobster tails, split in half
- 1 bunch asparagus, trimmed
- 4 tbsp unsalted butter (divided)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh lemon juice
- Salt & freshly cracked black pepper
- Optional: pinch of Tasman Sea Salt for finishing
Directions
Prep The Filets
Remove filets from the fridge 30 minutes before cooking, season generously with salt and pepper.
Cook The Asparagus
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add asparagus, season with salt and pepper, and sauté 3–4 minutes until bright green and slightly crisp. Remove and keep warm.
Sear the Filets:
- Heat 1 tbsp olive oil + 1 tbsp butter in the same skillet over medium-high heat until shimmering.
- Add filets and sear 3–4 minutes per side for medium-rare (or until preferred doneness).
- Add garlic and thyme to the pan for the last minute, spooning the butter over the steaks.
- Transfer steaks to a plate, tent with foil, and rest for 5 minutes.
Cook the Lobster:
- Wipe out skillet. Melt remaining 3 tbsp butter over medium heat.
- Place lobster tails flesh-side down and cook 2–3 minutes, then flip.
- Spoon melted butter over the lobster as it cooks until opaque and slightly browned, about 3–4 minutes total.
- Finish with a squeeze of lemon juice.
Serve
- Plate asparagus, then top with filet and lobster tail.
- Drizzle any remaining butter from the pan over the top.
- Finish with a sprinkle of flaky Tasman Sea Salt for that perfect bite.