Recipe courtesy of NeNe Leakes and Gregg Leakes

Surf and Turf

  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 2 servings
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Ingredients

Directions

  1. Preheat the oven to 375 degrees F.
  2. Remove the lobster meat from the shell, and then place the meat on top of shell (for even cooking and presentation purposes). Place on a baking sheet and pour 1/4 cup of the wine on the baking sheet around the lobster. 
  3. Cook in the oven for 15 to 18 minutes, depending on the size.
  4. Preheat the grill to medium-high heat and coat the grates with nonstick cooking spray.
  5. Sprinkle the filets with salt, pepper and some granulated onion. Reduce the grill heat to medium and cook the filets for 4 to 6 minutes on each side for medium doneness.
  6. Lightly spray the asparagus with nonstick cooking spray and then toss with salt, pepper and minced garlic. Lightly coat a medium pan with oil and heat over medium-low heat. Add the potatoes to the pan and cook 5 to 8 minutes on each side. Place the asparagus on the grill with the filets and cook for 5 to 7 minutes.
  7. Lightly coat another medium pan with oil and heat over medium heat. Add the mushrooms, peppers and shallots, and saute for 2 minutes. Then add the remaining 1/4 cup wine. Add the butter to the pan and cook another 2 minutes, then remove from the heat.
  8. Divide the potatoes between two serving plates and top with some chives. Place a filet mignon on each pile of potatoes, and top each with some mushroom sauce. Place the asparagus over the mushrooms and a lobster tail next to the filet mignon. Garnish with some chives to serve.

Cook’s Note

If you have time, season the filet mignon the night before you want to eat it.

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