Red Wine, Balsamic & Blue Cheese Filet & Lobster Tail with Zucchini

Courtesy of Plated Perfection

I have a hard time walking away from the fresh meat section at Harris Teeter - and the seafood section, sigh. So, why not get both? This meal wasn't too difficult and you can choose to serve the steak with or without the sauce. I also cooked up some zucchini and diced tomatoes to have on the side. Note: This recipe is for medium cooked filet.

2 filet mignon (mine were about 7 ounces)
2 lobster tails
1/4 cup balsamic vinegar
1/4 cup Meritage (you can use a red wine of your choosing)
1.5 tb brown sugar
3 tb butter
approx. 1 tb Montreal steak seasoning
2 tsp lemon pepper seasoning
1 zucchini, cubed
1/3 cup diced tomatoes
1 tb Italian seasoning
2 tb olive oil
dash of lemon juice

Steak: Leave the filet mignon out for about 30 minutes to bring to room temperature. Preheat the oven to 500 with an oven proof skillet or cast iron skillet in the oven. Pat the steaks dry with a paper towel. Top each side of the filets with the steak seasoning. When the oven is finished preheating, take the dry skillet out and insert the steaks. Sear approximately 2 minutes per side. Place back in the oven for approximately 4 minutes per side (this may vary depending on the size of steak). Remove from oven, top with the blue cheese (feta also works) and cover the steaks with a foil tent for approximately 10 minutes on a platter.

Sauce: Combine the wine and vinegar and bring to a boil. Stir occasionally. Stir in the brown sugar and 2 tb butter and cook to your desired consistency. I let mine boil for about 10 minutes. Drizzle over the steak.

Lobster Tail: Cut the top shell of each lobster tail down the middle. Pull away the sides a bit. Season each tail with lemon pepper seasoning, a dash of lemon juice, and 1/2 tb butter. Broil on high for approximately 10 minutes until the tails are firm to the touch. Pull out of the shell and top the steak.

Zucchini: I decided to spice up the zucchini with some diced tomatoes. Toss the zucchini in a bowl with 1 tb olive oil and the Italian seasoning. Add the olive oil to a saute pan. Toss in the zucchini and cook for approximately 5-7 minutes until lightly browned. Add in the tomatoes and simmer for another 2-3 minutes.