Sumptuous Surf and Turf

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 vinegar, wine, and shallots in a saucepan. Simmer over medium heat until reduced by half. Strain and let cool.
Whisk egg yolks and vinegar reduction 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