Cable Guy, The"
Channel Surf and Turf
The only thing more satisfying than a big movie is a big meal. And this lobster and steak combination is definitely a mouthful.
- 4 six to eight ounce center cut filet mignon
- 4 eight to ten ounce uncooked lobster tails, split lengthwise
- Salt and fresh ground pepper
- 1 cup heavy cream
- 2 tbsp. prepared horseradish
- 1/4 cup clam juice
- 4 large, fresh oysters
- 2 tbsp. chopped chives
- 1 satellite dish-washer
1. Rub beef filets with olive oil, season with salt and pepper, and set aside. Preheat broiler.
2. Brush lobster tails with melted butter and place on a baking sheet. Place meat side up, 5-6 inches from under preheated broiler, and cook 3 minutes until lightly browned. Remove from oven, brush again with melted butter, tent with aluminum foil, and set aside.
3. Reduce oven temperature to 450°F. Heat 1 tbsp. each of butter and olive oil over medium-high heat.
4. When the butter stops bubbling, but before it begins to brown, add meat and cook for 2-3 minutes on each side. The meat should be nicely browned on the outside, but still evenly pink inside.
5. Transfer the browned filets to the baking sheet alongside the lobster tails. Return to the oven and roast until the filets are cooked medium rare - and the lobster tails cooked through, but slightly opaque in the center, 5-6 minutes.
6. Combine the clam juice, cream and horseradish in the beef sauté pan, bring to a boil, and reduce until slightly thickened. Add the oysters and their juice, and continue cooking 2 minutes, then remove from heat.
7. Arrange each plate with oyster-topped beef tenderloin, garnish with horseradish cream sauce and chives. Serve alongside lobster with plenty of melted butter.
8. After dinner, grab your cable guide, and switch from TBS just long enough to check out the newest addition to the Super Premium Cable Package...the "All Dish-Washing Network."