Serves:
Ingredients:
4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total)
Worcestershire sauce
Kosher salt and freshly ground black pepper
1 pint yellow cherry or grape tomatoes
For Lobster Salad:
1 pound lobster meat ~ diced
(frozen cooked lobster tail and claw meat is great to use)
¼ -½ cup mayonnaise (to taste)
2 tablespoons chopped fresh basil
Juice of ½ lemon (or more to taste)
Sea salt and freshly ground black pepper to taste
Arugula for garnish
Directions:
Preheat the oven to 400 degrees.
Put a medium cast-iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. Sprinkle the beef all over with salt
and pepper and sear for about 3 minutes on each side, until well browned and splash a dash of Worcestershire on each steak. Move the beef to the
side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Put the pan in the oven and
roast until the beef is rare and the tomatoes burst, 7 to 9 minutes. (Add 2 more minutes for medium-rare, 5 more minutes for medium.)
To serve, arrange the steaks on a serving plate. Spoon the lobster salad over the meat and scatter the tomatoes and Arugula on top.
For Lobster Salad:
In a medium bowl, stir the diced lobster together with the mayonnaise, basil, and lemon juice, and season with salt and pepper.
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