Paula Deen Surf and Turf "Fat Darrell" Sandwich

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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 15 min
  • Inactive: 3 hr 45 min
  • Cook: 20 min
  • Yield: 4 to 5 servings
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For the filet mignon:

1 (6-ounce) fillet mignon

Salt and freshly ground black pepper

Garlic powder

1 tablespoon olive oil

1 minced garlic clove

1 teaspoon finely chopped fresh rosemary leaves

For lobster tails in Parmesan cream sauce:

1 medium lobster tail

4 tablespoons butter

1/4 cup onion, finely chopped

1/4 cup fresh lemon juice

3/4 cup cream

2 to 3 tablespoons freshly grated Parmesan

1/4 cup freshly chopped parsley leaves

Salt and freshly ground black pepper

For assembly:

Large club or hoagie rolls, split and toasted

Seasoned french fries

2 butter lettuce leaves, optional

Tomatoes, sliced, optional

Onion, sliced, optional


  1. Season the filet with salt and pepper, to taste, and garlic powder on both sides. Combine the remaining ingredients in a zip-top bag. Add the meat to the bag and marinate in the refrigerator for 2 to 4 hours.
  2. Preheat oven to 400 degrees F.
  3. Transfer filet to a broiler pan and roast in the oven for 12 to 20 minutes, depending on desired doneness. Remove from oven and let rest before slicing.

For the lobster tails in Parmesan cream sauce:

  1. Remove the raw lobster meat from the shell and cut into chunks.
  2. In a large skillet over medium-high heat, melt butter and saute onions until softened. Add the lobster meat and cook until it just begins to turn pink. Then stir in lemon juice and cook until it has reduced by half. Then stir in the cream and cook and stir until cream thickens. Stir in the Parmesan, parsley and salt and pepper, to taste.

For assembly:

  1. Build your sandwich starting with some of the sliced filet mignon on the toasted roll. Spoon some of the lobster chunks on top of the steak. Load on the french fries. Top with a spoonful of the lobster's Parmesan sauce. Pile on some lettuce, tomato and onion slices, if desired.