Place the prepared lobster tails on a baking sheet. Bake in the preheated oven for about 12-15 minutes or until the meat is opaque and cooked through (internal temperature of 140°F or 60°C). Baste with more garlic butter halfway through cooking.
Cook the Filet Mignon:

Season the Steaks: While the lobster is cooking, season the filet mignon steaks with salt and pepper on both sides.
Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon steaks.
Sear the Steaks: Cook for about 4-5 minutes on each side for medium-rare (internal temperature of 135°F or 57°C). Add butter, crushed garlic, and fresh herbs to the skillet during the last minute of cooking, basting the steaks with the melted butter.
Rest the Meat:

Once cooked, remove the filet mignon from the skillet and let it rest for about 5 minutes before serving. This allows the juices to redistribute.
Serve:

Plate the Dish: Serve the filet mignon alongside the baked lobster tails. Drizzle any remaining garlic butter from the lobster over both the steak and lobster for extra flavor.
Garnish: Top with freshly chopped parsley and serve with lemon wedges on the side.
Tips: Pair this dish with a side of creamy mashed potatoes, grilled asparagus, or a fresh garden salad for a complete meal. For added flavor, consider adding a splash of white wine to the skillet when cooking the steak.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: Approximately 800 kcal | Servings: 2 servings