Filet Mignon with Creamy Lobster-Spinach Sauce and Cheddar Grits Recipe
- by Chef David Rose
- Last updated Dec 1, 2023
This one goes out to all the surf ‘n turf lovers who are craving a unique twist to their favorite land and sea entrée. You know nothing tastes better or satisfies more than the flavor-packed combination of mild, tender steak and sweet, meaty lobster and you’re searching for a way to elevate the elevated. You’ll find what you seek right here with our filet with creamy lobster-spinach sauce and cheddar grits recipe!
Why We Love This Filet and Lobster Recipe
We’re taking the classic surf ‘n turf experience and transforming it into an irresistibly savory dish. Your oh-so-tender filet mignon is topped by a wonderfully creamy sauce of buttery, luxurious lobster and mild, earthy spinach, all resting on a bed of smooth and cheesy cheddar grits for a bite that will make you forget everything you thought you knew about surf ‘n turf.
Tools You’ll Need Before You Start
- 1 Medium-Sized Sauce Pot With Lid
- 1 Medium-Sized Saucepan
- 1 Large Cast-Iron Pan
- Meat Thermometer
How to Make Filet with Creamy Lobster-Spinach Sauce and Cheddar Grits
When it comes to the perfect surf ‘n turf dish, the most important ingredients are right there in the name. Luckily for you, we’re cooking with the best of the best: Omaha Steaks Butcher’s Cut Filet Mignons and Cold Water Lobster Tails! These filets are hand-cut by master butchers, aged at least 30 days for maximum flavor and tenderness, and flash-frozen to lock in that unmistakable perfection until you’re ready to enjoy them. And these aren’t just any lobster tails, they’re succulent, sustainably wild-caught cold-water tails that are low in fat, high in protein – and even higher in flavor! With a combination this epic, everyone will join the clean plate club.
1. Get Gritty With It
If you think grits are bland and mushy, get ready to have your mind – and taste buds – blown by this flavor-packed cheddar variation. To get started, add savory chicken stock, salt, herbaceous white pepper, and subtle garlic powder to a medium-sized sauce pot and bring it to a boil. Once it’s boiling, whisk in your sweet and assertive-tasting yellow grits, reduce the heat to low, cover the pot with a lid, and simmer for 6 to 8 minutes or until the grits are tender.
Now you’re ready to whisk in your rich and fatty heavy cream and mild and buttery cheddar cheese! Allow the mixture to continue to simmer for another 2 to 3 minutes, or until your grits are mouthwateringly creamy and cheesy, then simply season to taste with salt and pepper and keep warm until plating!
2. Saucify the Catch of the Day
It’s time to transform your turf into a creamy sauce! First, add your olive oil, mild onion, and pungent garlic to a medium-sized saucepan and sauté the mixture for 40 seconds over medium heat. Then add your vitamin-packed spinach, kosher salt, smoky paprika, citrusy white pepper, slightly sweet garlic powder, and peppery Italian parsley and sauté for another minute.
Next, add your rich heavy cream and bring it all to a boil, then lower it back to medium heat and simmer for 6 minutes, or until it’s slightly reduced and has thickened into a sauce-like consistency. Finally, it’s time to add your sweet and succulent Omaha Steaks Cold Water Lobster Tails meat to the creamy mixture and allow it to simmer for an additional 90 seconds to 2 minutes, or until your lobster is cooked through and plump. Then simply add some more parsley as garnish and season to taste with salt and pepper.
3. Filet All Day
Turf’s up! To cook the perfect filet to complement your lobster-spinach sauce, get started ahead of time by thawing your Omaha Steaks Butcher’s Cut Filet Mignons in the refrigerator overnight or via our convenient quick-thaw method. Then pat them dry with a paper towel on all sides to ensure your seasoning sticks well and season them with salt, pepper, and 1/4 teaspoon of dried thyme per filet. Allow them to come to room temperature on the counter for 20 to 25 minutes.
In the meantime, bring a cast-iron pan to high heat and add high-smoke-point grapeseed oil to the pan. Place your seasoned filets in the pan and cook for 3 minutes on one side until it’s browned and nicely seared. Then add 1 tablespoon of butter to the pan, flip the filets, and butter baste them for about 20 seconds. Continue to cook your filets for 3 more minutes for medium-rare doneness. Not sure what that looks like? Check out our helpful Omaha Steaks Steak Doneness Guide! Let your steaks rest for 6-8 minutes so the juices can redistribute for the most exquisite bite possible.
This recipe was designed to be plated in a way that would deliver maximum flavor in every forkful! To achieve this, spoon your cheddar cheese grits onto the plate first, then top with your fork-tender filet mignon, and lastly, drizzle your creamy lobster-spinach sauce over the top of the filet and dig in!
Filet with Creamy Lobster-Spinach Sauce and Cheddar Grits
- 3 cups chicken stock
- 1 cup cheddar cheese
- 1/2 cup yellow grits
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1/2 cup heavy cream
Creamy Lobster-Spinach Sauce
- 2 Omaha Steaks Cold Water Lobster Tails shelled and large diced
- 2 cups fresh spinach, firmly packed
- 1 1/2 cups heavy cream
- 1/2 cup yellow onion, minced
- 2 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped Italian parsley
- 4 Omaha Steaks Butcher’s Cut Filet Mignons
- 1 teaspoon dried thyme, divided
- 1 tablespoon unsalted butter
- 4 tablespoons grapeseed oil
- In a medium-sized sauce pot, add chicken stock, salt, white pepper, and garlic powder and bring to a boil.
- Whisk in yellow grits, reduce to low heat, cover with lid, and simmer 6 to 8 minutes, until grits are tender.
- Whisk in heavy cream and cheese and continue to simmer for 2 to 3 minutes until grits are creamy and cheesy; season to taste with salt and pepper.
Creamy Lobster-Spinach Sauce
- In a medium-sized saucepan, add olive oil, onion, and garlic and sauté for 40 seconds on medium heat, then add spinach and seasonings and sauté 1 minute.
- Add heavy cream and bring to a boil, reduce back to medium heat, and simmer for 6 minutes, until slightly reduced and thickened to sauce-like consistency.
- Add lobster meat to cream and simmer for an additional 90 seconds to 2 minutes, until lobster is cooked through and plump; add parsley and season to taste with salt and pepper.
- Thaw filet mignons in the refrigerator overnight, then pat dry with paper towel on all sides, season with salt, pepper, and 1/4 teaspoon dried thyme for each filet, then bring to room temperature on counter for 20 to 25 minutes.
- Bring a cast-iron pan to high heat and add grapeseed oil.
- Place filets in pan and cook 3 minutes on one side until browned and nicely seared. Add 1 tablespoon of butter to pan.
- Flip filets and butter baste for about 20 seconds. Continue to cook filets for about another 3 to 4 more minutes for medium-rare doneness (for different doneness, refer to the Omaha Steaks cooking chart).
- Let steaks rest for 6 to 8 minutes.
- Place cheese grits on plate first, top with filet, then finish with creamy lobster-spinach sauce.
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