This Surf 'n' Turf recipe combines the best of land and sea, featuring succulent beef tenderloin and buttery lobster tails, accompanied by garlic herb butter and roasted vegetables. The perfect dish for a special occasion or a romantic dinner.

Ingredients:

For the Surf (Lobster Tails):
2 lobster tails (about 6-8 oz each)
2 tablespoons unsalted butter, melted
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

For the Turf (Beef Tenderloin):
2 beef tenderloin steaks (about 6 oz each)
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Garlic Herb Butte
4 tablespoons unsalted butter, softened
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Zest of 1 lemon
Salt and pepper to taste

For the Side (Roasted Vegetables):
1 cup baby potatoes, halved
1 cup asparagus spears, trimmed
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste

Instructions:

1. Prepare the Garlic Herb Butter:
In a small bowl, combine softened butter, minced garlic, parsley, thyme, rosemary, lemon zest, salt, and pepper. Mix well until smooth. Set aside at room temperature.

2. Prepare the Lobster Tails:
Preheat the oven to 375°F (190°C).
Using kitchen scissors, carefully cut through the top shell of each lobster tail, stopping at the base. Gently pull the lobster meat out of the shell and place it on top of the shell, keeping it attached at the base.
In a small bowl, combine melted butter, minced garlic, lemon juice, parsley, salt, and pepper. Brush the lobster meat generously with the garlic butter mixture.
Place the lobster tails on a baking sheet and bake for 12-15 minutes, until the lobster meat is opaque and cooked through.

3. Prepare the Beef Tenderloin:
While the lobster is baking, season the beef tenderloin steaks with salt, pepper, minced garlic, rosemary, and thyme.
Heat olive oil in a cast-iron skillet over medium-high heat. Once the pan is hot, sear the steaks for 2-3 minutes on each side until they develop a golden-brown crust.
Reduce the heat to medium and cook the steaks for an additional 3-4 minutes per side for medium-rare, or longer if you prefer a different doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
Once cooked to your liking, remove the steaks from the pan and let them rest for 5 minutes.

4. Roast the Vegetables:
Increase the oven temperature to 400°F (200°C).
Toss the baby potatoes and asparagus with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes, until the potatoes are golden and tender and the asparagus is lightly charred.

5. Plate and Serve:
Place the beef tenderloin steaks and lobster tails on a plate. Add a dollop of garlic herb butter on top of each steak.
Arrange the roasted vegetables alongside the surf 'n' turf.
Garnish with extra parsley or a lemon wedge if desired.

Enjoy this elegant and flavorful Surf 'n' Turf, perfect for two!

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