[FTC Disclaimer: This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. The recipe and opinions are my own.]

Valentine’s Day is right around the corner and for many individuals that means a last-minute dash to the grocery store for a sappy card, a heart shaped box of chocolates, and/or a cheap bouquet of flowers. 

This year, however, why not surprise your significant other with something they will remember long after the last chocolate has been devoured and the final petal has fallen from the only remaining rose?  

The recipe, created as part of Grillocracy’s ongoing relationship with the fine folks at Certified Angus Beef® brand, is not only mouthwatering decadent, it is also certain to garner an “oooh and aaaah” when your loved one slices into the gorgeous grilled filet mignon to discover buttery chunks of fresh lobster! Be sure to check out the online tool for locating a Certified Angus Beef®brand retailer near you.

* About reverse seared steak: With the reverse sear method, steaks are started on a covered grill over indirect heat in order to slowly bring them to temperature while adding a deep smoky flavor. Once the steaks reach an internal temperature of approximately 150°F, the steaks are moved to the direct heat side of the grill to create a nice deep sear.

GRILLED LOBSTER STUFFED FILET MIGNON WITH THYME BROWN BUTTER

Ingredients

Brown Butter

3 tablespoons unsalted butter

3 sprigs of fresh thyme

Steak

1 small fresh lobster tail, approximately 4-5 ounces 

2 Certified Angus Beef®brand filet mignons, approximately 10 ounces each

1 teaspoon Kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon course ground black pepper

1/4 teaspoon onion powder

Instructions

1) Prepare grill for two-zone cooking, placing one charcoal chimney full of ashed over charcoal on one side of the grill to create a hot and cool zone. Adjust the bottom vents to bring the grill temperature to approximately 350°F.

2) As the grill comes to temperature, begin preparing the thyme brown butter by placing the unsalted butter in a small light-colored saucepan and cook over medium-low heat until the butter has melted and begins to foam. Note that a light-colored saucepan like stainless steel will make it easier to tell when the butter is perfectly browned. Once the foam starts to subside you will notice milk solids sinking to the bottom of the pan. Add the springs of thyme and allow the butter to continue to cook while stirring periodically until the milk solids turn a nutty golden brown, approximately 4-5 minutes total cooking time. Immediately pour the butter into a heat resistant bowl to stop the cooking process. Remove the thyme leaves and set the brown butter aside until ready to use. 

3) To prepare the lobster tail, bring a medium pot of water to a boil and gently add the lobster tail. Allow the lobster tail to boil until cooked through, approximately 5 minutes. Remove the lobster tail with tongs and run cold water over it to stop the cooking process. Use a sharp chef’s knife or heavy-duty kitchen shears to cut through the shell and remove the meat from the tail. Once removed, roughly chop the tail meat and toss with 1 tablespoon of the thyme brown butter.

4) Once the lobster meat is prepped, use a sharp paring knife to make a small incision in the side of each filet mignon. Gently work the knife inside the meat to create a pocket, being careful not to cut the entire way through the steak. Gently stuff each steak with as much of the chopped buttered lobster as possible. Wrap butcher’s twine around the sides of the steaks and tie tight to close the incision and keep the lobster meat inside as they cook. Trim off the ends of the twine. 

5) In a small bowl, blend the Kosher salt, granulated garlic, black pepper, and onion powder until fully combined. Season the steaks all over with the spice mixture.

6) Add 2 chunks of your favorite smoking wood to the charcoal. Once the wood starts to smoke, place the lobster stuffed filet mignons on the cool side of the grill as far from the charcoal as possible. Cover the grill and allow the steaks to smoke until they reaches an internal temperature of 115°F. Note that when you are checking the internal temperature of the meat you will want to insert the probe of a remote instant read thermometer like the Thermapen just above the lobster filled pocket so that you get an accurate reading of the meat temperature.

7) Remove the steaks from the grill and open the vents fully to raise the grill temperature to 450°F or higher. Place the steaks on the hot side of the grill and cook for 2-3 minutes per side, rotating frequently until the steaks are nicely charred and have reached an internal temperature of 127°F (carryover heat will bring the steaks to medium-rare).

8) Remove the lobster stuffed filet mignons from the grill, plate, and top with the remaining thyme brown butter. Serve immediately.