Valentine's Surf and Turf

A special meal for a special event.  Here are some tips for cooking the perfect filet or other prime cut of meat:

• Allow meat to sit out for 20 to 30 minutes before cooking.  Allowing the meat to get closer to room temperature will enable it to cook more properly between the outside and the inside.
• Generously salt and pepper the steak before cooking using gray sea salt and fresh cracked black pepper (in general this is all you need--a good sea salt and fresh cracked black pepper.  Do not use table salt)
• Use a heavy bottom skillet/pan that is oven safe.  Proper pans that are thick (heavy bottom) distribute heat much more evenly and make a big difference in cooking (In my opinion, the pans make a bigger difference than whether you have a top commercial grade gas range or an old fashion electric coil stovetop, like me).  Thin pans tend to burn food more easily as the heat tends to be very uneven.  I use All-Clad, but there are many quality heavy bottom pans available.
• Do not use non-stick pans when cooking a steak.  You want to have a good sear and high temperatures which tends to be incompatible with non-stick pans
• Use a "high heat" oil, such as canola, safflower (a favorite high heat oil of mine), or vegetable oil instead of olive oil (again you want to go to high heat to properly sear the meat)
• Start on a medium high stovetop with a hot skillet, finish in the oven (400 degrees)
• Do not use thin cuts for steaks (unless you prefer well done; which, I'm sorry, is not the proper way to eat a steak)
• After pulling the finished steak out of the oven, allow it to rest 15 to 20 minutes in the pan before serving or cutting.  This is a cardinal rule for juicy and tender steaks (and most meats).  Cutting the meat too early or placing the hot steak on a cold plate will cause all of the natural juices to run out and leave behind a tough, dry steak.  Allowing the steak to rest and slowly come down from the high heat will redistribute the juices throughout the meat leaving a juicy and tender meat you will love.
• Generally, you can tell to what "temperature" a steak is done by the amount of give when poking or touching the meat (via kitchen tongs or directly with finger).  You can simulate the doneness of steak by touching the tip of your thumb to the tip of each finger on the same hand and pressing/poking the fleshing portion of your palm at the base of your thumb.  Thumb to forefinger is rare to medium rare. Thumb to middle finger is medium rare to medium. Thumb to little finger is well done, aka dead.

I served this meal with Caesar salad. The recipe is included in Linguine and Clams with Caesar Salad

Valentine's Surf and Turf
Ingredients

• 2 lobster tails (if frozen, defrost under running water)
• 2 filet mignons
• large bag of crimini mushrooms (use a damp paper towel to brush dirt off the mushrooms, do not clean mushrooms under running water as the mushrooms are like sponges and the water will wash out some of the flavor)
• 1 shallot (peeled and minced)
• 1 clove of garlic (peeled and minced)
• 1/4 cup of dry sherry wine
• 2 sprigs of fresh rosemary
• unsalted butter (set out to allow it to soften some)
• 1/4 cup of grated Parmigiano Reggiano
• 3 tablespoons worth of chopped fresh tarragon
• 1 lemon
• blue cheese (enough to top two filets)

Method
Prepare Lobster Tails: Bring a large pot of water to a boil.  Add a small handful of kosher salt and half of a squeezed lemon (add the fresh squeezed juice and the lemon half itself to the water).  Add the lobster tails and cook for about 5 minutes (a good portion of the shells should turn red).  Remove the lobster tails from the water with tongs and place in a prepared ice water bath to stop the cooking process.  Once cold, remove the lobsters and use a large, heavy knife to split the tails down the middle length wise (cut from the top of the tail down the middle length wise; you made need to hit the back of the knife with the flat of your hand to break through the shell).  Examine the split lobster tails and remove any central vein so there is only meat and the outer shell. It is okay, even preferred, if the center of the flesh is still translucent and not completely cooked (it will be finished in the oven under the broiler).  Over cooking shell fish makes the meat rubbery.

In a small mixing bowl, combine the Parmigiano Reggiano, fresh tarragon, and 2 tablespoons of butter.  Mix well.  Spread the cheese mixture over the exposed flesh of the lobster tails.  Place the lobster tails on an aluminum foil lined baking pan and place under the broiler in the oven until the cheese has melted and developed a little brown coloring (about 3 - 4 minutes).  Once removed from the oven, squeeze some fresh lemon juice over the lobster tails before serving.  Optionally, you can melt some butter in a small bowl or ramekin for dipping the lobster meat in.  Add a pinch of good sea salt and some fresh squeezed lemon juice to the butter.

Prepare Mushrooms:  I prepared the mushroom side in a parchment paper packet ("en papillote"), however I am simplifying the recipe here.  Melt 3 tablespoons of butter in a non-stick skillet over medium high heat.  Add shallot and saute for 2 minutes.  Add garlic, whole mushrooms, and a good pinch of gray sea salt and saute for another 2 minutes.  Add rosemary and sherry and increase heat to bring liquid to a boil.  Allow sherry liquid to boil for about 2 minutes to cook out the alcohol and for the liquid to reduce some.  Reduce the heat to medium low and continue to saute for 5 to 10 minutes to complete cooking (do not cook the liquid completely out).

Prepare Filets:  Preheat oven to 400 degrees (F). Heat a heavy bottom skillet over medium high heat on the stovetop.  Once hot, add a few tablespoons of high heat oil to the skillet to prevent sticking.  Place filets that have been salted, peppered, and allowed to get closer to room temperature (see tips in intro) in hot skillet.  Sear each side for about 2 to 3 minutes, turning meat over once the first side is properly seared with kitchen tongs.  You want to get a good crust on the outsides.  Place the oven-safe skillet with filets in the oven to finish cooking.  5 minutes before being done to your liking (judged based on give to touch -- generally about 10 minutes in), carefully remove skillet from oven using oven mitts.  Place a thin layer of blue cheese on both of the filets, and place back in the oven.  Continue to roast until the cheese is melted.  Remove from the oven and allow the filets to rest in the pan for at least 15 minutes before serving.