A recipe from the Good Food collection.
2 tablespoons oil
4 filet mignon steaks
2 raw lobster tails
1 tablespoon brandy
125 ml (4 fl oz/½ cup) cream
1. Heat the oil in a heavy-based frying pan over high heat and cook the steaks for 2 minutes on each side (rare) and keep warm.
2. Fry the lobster tails until they turn red and the flesh inside is cooked. Cut down each side of the underneath of the tail and peel back the shell. Remove the tail meat in one piece. Slice into medallions, then return to the frying pan for 30 seconds.
3. Add the brandy, cook for 30 seconds, then add the cream. Place a steak on each plate and top with some lobster. Spoon the sauce over the top and serve.