Valentine's Surf and Turf Filet Mignon and Lobster

Creamy Horseradish Mashed Potatoes topped with a perfectly cooked filet and Northern Atlantic lobster tail, topped with Moscato Asparagus Slaw, and buttery Lemon Cream.

Course Main Course
Cuisine romantic dinner, surf and turf, Valentine's Day
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2
Author Erica


For the Horseradish Mashed Potatoes:

  • 1 lb Yukon Gold mashed potatoes from Fresh Market deli
  • 1/2 cup regular cream see Notes
  • 1 Tbs snipped fresh chives
  • 2 tsp prepared horseradish

For the Moscato Asparagus Slaw:

  • 1 bunch asparagus, made into long strips using a vegetable peeler
  • 1 Tbs unsalted butter
  • 1 shallot diced
  • 1 clove garlic chopped
  • splash sparkling Moscato wine such as Salvatore Principe Moscato available at Fresh Market

For the Filet Mignon and Lobster Tail:

  • 1 or 2 Chateaubriand cut filet mignon see Notes
  • 1 North Atlantic lobster tail
  • kosher salt
  • fresh cracked pepper
  • 1 Tbs unsalted butter
  • 2 tsp extra virgin olive oil

For the Lemon Cream:

  • 4 Tbs unsalted butter
  • 1/2 cup regular cream see Notes
  • 2 Tbs heaping freshly shredded parmesan cheese
  • zest of a whole lemon
  • 2 tsp flat-leaf parsley chopped
  • kosher salt to taste


  1. Heat oven to 500F.

For the Horseradish Mashed Potatoes:

  1. Combine the ingredients for the potatoes in a microwave-safe bowl and set aside.

For the Moscato Asparagus Slaw:

  1. Heat a medium, nonstick skillet on high heat. Add the butter, shallot, and garlic and saute until fragrant. Add the asparagus and wine, and cook, stirring often, until liquid is mostly evaporated. Season with a pinch of salt. Set aside.

For the Filet Mignon:

  1. Season the filet with kosher salts. Season generously with fresh cracked pepper. Heat a skillet, preferably cast iron, on high heat. Add the butter. Once butter is melted and hot, add the steaks. Sear the first side well. Flip filets to sear the other side. Put the skillet into the oven and cook to desired doneness, 6-8 minutes for rare to medium-rare. Remove from the oven and set aside to rest 5 minutes.
  2. Set oven to broil.

For the Lemon Cream:

  1. While the filets are cooking in the oven, heat a medium, nonstick skillet over high heat. Add the butter and cream and simmer a minute or two until slightly thickened. Add the cheese, lemon zest, and parsley and cook until cheese is melted and cream is thickened.

For the Lobster Tail:

  1. While the steaks are resting, split the lobster tail with a large chefs knife. Put the split tail on a bake sheet. Drizzle with olive oil and season LIGHTLY with salt and pepper. Broil for 1-2 minutes until meat is cooked through.
  2. Also, while the steak is resting, microwave the potatoes ~3 minutes or until heated through.

To serve:

  1. On a plate, layer Horseradish Mashed Potatoes. Top with filet mignon and a half lobster tail. Top the filet with Moscato Asparagus Slaw, then drizzle Lemon Cream lightly over all the dish. Yields: 2 servings.

Recipe Notes

I am specifying regular cream because I do not mean whipping or heavy cream.

For the filet, the Chateaubriand cut filet mignon are thick enough that you can get 1 filet and 1 lobster tail in The Fresh Market kit, then cut the filet horizontally to make 2 portions and proceed. However, if you want two full filet steaks, then get those in the kit and add the lobster tail extra.