Reverse-Seared Filet & Garlic Confit Lobster Tail

A center-cut filet mignon, reverse-seared low and slow before a hard butter-basted finish for an edge-to-edge perfect medium-rare, paired with a whole lobster tail poached in garlic confit oil until impossibly tender. Served over truffle mashed potatoes with a side of charred lemon and herb chimichurri to cut through the richness. This is the plate I make when I want dinner to feel like an occasion — steakhouse quality, without the steakhouse markup.