Sumptuous Surf and Turf: Grilled Filet Mignon with Lobster Tail and Béarnaise Sauce
Recipe
Ingredients:
2 filet mignon steaks, 1.5 inches thick
2 whole lobster tails
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
For the Béarnaise Sauce:
2 tablespoons minced shallots
3 egg yolks
1 stick unsalted butter, melted
1 tablespoon chopped fresh tarragon
Salt and pepper to taste
Directions:
Preheat your grill to high heat.
Season the filet mignon with salt and pepper and brush with olive oil.
Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness.
Meanwhile, split the lobster tails lengthwise and brush with olive oil.
Place lobster tails on the grill, flesh side down, and cook for about 5-6 minutes, turning once, until the shells are bright red and the meat is opaque.
For the Béarnaise sauce, combine minced shallots and egg yolks in a heatproof bowl. Set over a pot of simmering water (not touching the water) and whisk until thickened. Slowly drizzle in melted butter, whisking constantly until sauce is thick and creamy. Stir in chopped tarragon, salt, and pepper.
Serve the grilled steaks and lobster tails with the Béarnaise sauce on the side.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 580 kcal | Servings: 2 servings
