What happens when it snows 400 feet outside, you are too lazy to shovel your car out and go to the grocery store, and there’s nothing edible left in the fridge? You turn to your freezer. Luckily, there is GOLD in my freezer. Sean’s mom bought us a bunch of fillet mignons and lobster tails for Christmas, bless that woman or else we would have starved to death today. STARVED. I also found a bag of frozen green beans, nothing is growing on it so I assume it is safe to eat. We will find out soon I guess. I whipped up a simple butter sauce for both the steak and lobster, and cooked the green beans with some garlic.
Garlic-Shallot Butter Sauce with Surf and turf
- 1/3 stick of butter
- 1/4 cup of olive oil (you can use all butter if you want)
- pinch of salt and pepper
- 2 cloves of garlic
- 3 medium sized shallots
- 1 teaspoon cayenne pepper
Cut up the garlic and shallots a little, melt the butter, and mix all ingredients in a food processor until the garlic and shallots are really finely chopped up. This sauce was good for 2 fillets and 2 lobster tails with enough left over for dipping. If you don’t like spicy, omit the cayenne! Cooking is all about using ingredients and flavors you like, mix it together, experiment.
- 2 fillet mignons
- 2 lobster tails
Cut the lobster tails in half down the middle. Brush butter sauce over steaks and lobster. Cook in a cast iron pan over high heat until steaks are medium rare (if it’s anything else it’s CRAP). Work in batches if necessary, cooking the steaks first so they can rest while the lobsters are cooking. Small fillets should take about 3 minutes on each side, lobster about the same. Cook the lobster on the shell side first, and turn over on the flesh side last.
In a separate pan, cook the green beans with one clove of minced garlic, add a pinch of salt.
Do you find it weird that I have shallots, but no other real veggies/food in my fridge? I find it kind of weird.
I want to eat at your house. That looks good!
YUM!!!!!!!!!!!!!!!!!!!!!!!!