Go Back
+ servings
Valentine's Day Steak and Lobster Dinner

Boiled Lobster, Filet Mignon with Wine Sauce Mushrooms, Loaded Mashed Potatoes, and Roasted Aspaargus

This is the perfect meal for both you and your partner to cook together. 
0 from 0 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 1865kcal

Ingredients

For the Filet Mignon:

  • 1 tablespoon Grape seed oil
  • 2 9 oz. Premium Choice Chateaubriand Cut Filet Mignon
  • 1 tablespoon steak seasoning divided

For the Lobster:

  • 2 5 oz. Lobster Tails
  • 1 Lemon sliced in wedges for serving
  • 1/4 cup butter melted

For the Roasted Asparagus:

  • 1 lb. asparagus ends trimmed
  • 1 tablespoon olive oil
  • salt & pepper to taste

For the Loaded Mashed Potatoes

  • Cooking Spray
  • 1 lb. prepared Yukon Gold Whipped Mashed Potatoes
  • 1/4 cup shredded cheddar cheese
  • 2 strips cooked bacon diced
  • 1 green onion thinly sliced

For the Mushroom Wine Sauce:

  • 8 oz. sliced baby bella mushrooms
  • 1 clove garlic minced
  • 1/2 cup red wine
  • 1 green onion thinly sliced

Instructions

For the Filet Mignon:

  • Preheat the oven to 425 degrees Fahrenheit. In an oven safe cast iron skillet preheat on medium heat. Pour in the grape seed oil. Season the Premium Choice Chateaubriand Cut Filet Mignon evenly with steak seasoning. Place in the hot skillet.
  • Sear on each side, rotating all sides every few minutes (about 10 minutes total). Once all sides have been seared place the steak in the oven and cook for 8-12 minutes or until your internal temperature likeness. For a medium-rare steak I cooked it for 8 minutes. Use a meat thermometer to check the temperature.
  • Remove the steaks from the oven and set the steaks on a plate to rest. While steaks rest cook mushroom wine sauce.

For the Roasted Asparagus:

  • Rinse, pat dry, and trim the ends of the asparagus. Place the asparagus on a baking sheet. Drizzle with olive oil, salt and pepper. Mix well and place in the oven. Bake for 12-15 minutes. Remove from oven once done.

For the Loaded Mashed Potatoes

  • While steaks and asparagus cook, spray a small oven safe baking dish with cooking spray. Empty the 1 lb. prepared Yukon Gold Whipped Mashed Potatoes into the baking dish. Top with shredded cheddar cheese, chopped bacon, and green onions. Bake for 12-15 minutes or until potatoes are warm and cheese is melted and bubbly.

For the Lobster:

  • In a medium-size pot boil water. Place lobster tails in water before cooking the mushrooms. Set a timer for 6 minutes and boil until tails are red in color. Remove from the heat, drain water, and remove tails. Using a large sanduko knife crack the tops of the shell vertically so that you can expose the lobster meat.
  • Garnish with lemon and drawn butter if desired.

For the Mushroom Wine Sauce:

  • Once the steaks are done. Place the cast iron skillet on the stove top. Place the sliced mushrooms and garlic in the skillet. Cook on medium heat for 2 minutes, stirring continuously. Carefully pour in the red wine and mix with a soft spatula breaking up all the steaks bits in the pan (about 2 minutes). Wine will be bubbling and that is normal. Add in the green onions and butter. Stir in until butter is melted. Remove from the heat and pour on top of steak.

To assemble the meal:

  • Place steak and lobster on plate. Top steak with mushroom wine sauce. Divided mashed potatoes and asparagus between two plates. Pour a glass of your favorite wine and enjoy!

Nutrition

Calories: 1865kcal | Carbohydrates: 203g | Protein: 79g | Fat: 81g | Saturated Fat: 35g | Cholesterol: 319mg | Sodium: 1176mg | Potassium: 4245mg | Fiber: 21g | Sugar: 15g | Vitamin A: 2737IU | Vitamin C: 205mg | Calcium: 359mg | Iron: 13mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!