From the kitchen of: Rastelli Market Fresh Marlton
Saute garlic in 1 tsp of olive oil until tender and remove from heat. In a small bowl mix parsley, green onion, thyme, lemon peel, ¼ tsp salt, 1/8 tsp pepper, cayenne pepper and garlic. Set aside ¼ cup for crumb topping. Add softened butter to remaining herb mixture. Shape into 1 inch thick log and wrap with wx paper. Refrigerate until firm (approximately 30 minutes).
Combine bread crumbs, melted butter and ¼ cup of herb mixture that was set aside. Divide drumb topping evenly over split lobster tails. Bake at 375 for about 20 minutes.
Sprinkle steaks evenly with 2 tsp pepper and 1 tsp salt. Cook steaks in 1 Tbsp of olive oil over medium heat in a large skillet. Approximately 4 to 5 minutes per side for medium rare.
Continue cooking until steak reaches desired doneness (an additional 1-2 minutes for medium; 3-5 minutes for well done). Top Filet Mignon with herb butter and serve with Crumb Topped Lobster Tail.