-INGREDIENTS:
• 2 filet mignon steaks (about 6 oz each)
• 2 lobster tails
• 1/2 cup unsalted butter, melted
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
For the Béarnaise Sauce:
• 1/2 cup unsalted butter, melted
• 2 egg yolks
• 1 tbsp tarragon vinegar
• 1 tbsp fresh tarragon, chopped
• Salt and pepper to taste
-INSTRUCTIONS:
1. Season steaks with salt and pepper, then grill to desired doneness.
2. Brush lobster tails with melted butter and lemon juice. Grill until opaque.
3. For Béarnaise sauce, whisk egg yolks and tarragon vinegar in a double boiler until thickened.
4. Slowly add melted butter while whisking continuously. Stir in tarragon, salt, and pepper.
5. Serve steaks with lobster tails, drizzling Béarnaise sauce over the top.