Tenderloin Steaks and Lobster tail.

Ingredients

2 garlic cloves, minced

2 teaspoons plus 2 tablespoons olive oil, divided

1/4 cup minced fresh parsley

3 tablespoons chopped green onions

2 tablespoons minced fresh thyme

2 teaspoons grated lemon peel

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

1/2 cup butter, softened

1 cup soft bread crumbs

1/4 cup butter, melted

4 lobster tails (8 to 10 ounces each)

4 beef tenderloin steaks (4 ounces each)

4 teaspoons coarsely ground pepper

Directions

In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.

Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.

Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.

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