Pat filet mignon dry and season generously with salt and pepper.

Press seasonings into the meat to create a flavorful crust.

Heat olive oil in a heavy skillet over medium-high heat until shimmering.

Sear steaks for 3 minutes per side for medium-rare, adding 2 minutes per side for more doneness.

Transfer steaks to a plate and tent with foil to rest.

2. Cook the Lobster Tails:

Steam or boil lobster tails. For boiling, bring salted water to a gentle boil.

Cook lobster until shells turn bright red and meat is opaque (5–6 minutes).

Immediately submerge in an ice bath to stop cooking.

Crack shells with kitchen shears, remove meat, and slice into medallions.

3. Make the Lobster Sauce:

In the same skillet used for the steaks, melt butter over medium heat.

Sauté minced garlic until fragrant, not browned.

Pour in broth, scraping up browned bits, and simmer until slightly reduced.

Lower heat and stir in heavy cream and lemon juice.

Let sauce bubble and thicken until it coats the back of a spoon.

Adjust seasoning with salt and pepper.

4. Plate and Serve:

Slice rested steaks thickly and fan on serving plates.

Top with lobster medallions.

Spoon lobster cream sauce over both steak and lobster.

Garnish with finely chopped fresh parsley.

Serve immediately.

Serving and Storage Tips