Romance comes easily for some…not so much for others. Here’s a simple way to romance your date for less than 50% of what you’d pay at a swanky restaurant. Not to mention, it’s so much sexier when it’s homemade.
Doxy’s Bacon Wrapped Filet Mignon, Lobster Tails, and Wedge Salad
- 2 Filet Mignon
- 1lb Bacon, raw
- 2 Lobster Tails, raw
- 1 Head Iceberg Lettuce
- 1 packet Doxy’s Refined Ranch Seasoning Blend
- 1 cup Buttermilk
- 1 cup Mayonnaise
- 5oz Blue Cheese Crumbles
- 1 package Cherry or Grape Tomatoes
- 1/2 stick Butter
The night before, or early the day of, combine buttermilk, mayonnaise, and Doxy’s Refined Ranch packet. Mix well. Mix in blue cheese crumbles, and break them up a bit as you mix. Refrigerate until ready to serve.
Preheat oven to 375*.
In a large pan, begin frying up the bacon. Remove two pieces when they are just barely cooked, and still pliable, and place on a paper towel lined dish. Continue cooking the other bacon pieces until cooked, and just barely crispy. Remove and drain on a separate paper towel lined dish.
Wrap each Filet Mignon with the moderately cooked bacon and secure with a toothpick.
Place lobster tails on a aluminum foil lined baking sheet and bake in pre-heated oven for 15 minutes, or until tails are red and meat is cooked through.
While the lobster tails are cooking, heat a grill pan over high heat. When heated, turn it down to medium-high and begin grilling the bacon wrapped filets. 7 minutes per side should achieve a perfect medium temperature. (Insert disclaimer about the dangers of undercooked food here…and then see this post.) When cooked to your desired temperature, place each filet on a plate and allow them to rest for 5 minutes.
On a clean cutting board, cut the tomatoes in half and then coarsely chop the bacon and set both aside. Cut the head of lettuce in half and remove the core from one half. Cut the cored half in half again to make 2 wedges.
Melt butter in a small ramekin or two small ramekins…although sharing makes for a bit of playful romance.
Now it’s time to put this all together.
Place the bacon wrapped filet on a plate and place the lobster tail next to it. Add the wedge of lettuce to the plate, to round things out. Mix the blue cheese dressing that has been in the refrigerator and carefully spoon on a generous amount over the wedge. Top with chopped bacon and tomatoes.
Don’t forget to set the table with wine and of course, the melted butter, and you’ve got yourself a romantic dinner for two for a fraction of the cost!
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