Grilled Filet Mignon with Lobster Tail & Béarnaise

This elegant dish of Grilled Filet Mignon with Lobster Tail and Béarnaise Sauce combines the richness of premium beef with the delicate sweetness of lobster, enhanced by a luxurious sauce. Perfect for a special occasion or a refined dining experience.

Ingredients:

• 2 filet mignon steaks (approximately 170g each)

• 2 lobster tails

• ½ cup unsalted butter, melted

• 1 tbsp fresh lemon juice

• Salt and pepper

For the Béarnaise Sauce:

• ½ cup unsalted butter, melted

• 2 egg yolks

• 1 tbsp tarragon vinegar

• 1 tbsp fresh tarragon, chopped

• 1 tbsp Port Lincoln Sardine Garum

Recipe Method:

1. Prepare the Steaks: Season the filet mignon steaks with salt and pepper. Grill to your desired doneness, typically 4-5 minutes per side for medium-rare.

2. Grill the Lobster Tails: Brush the lobster tails with melted butter and lemon juice. Grill until the flesh is opaque, about 5-7 minutes.

3. Make the Béarnaise Sauce: In a double boiler, whisk together the egg yolks and tarragon vinegar until thickened. Gradually incorporate the melted butter while whisking continuously to create a smooth emulsion. Stir in the chopped tarragon, along with salt and pepper to taste.

4. Serve: Plate the grilled filet mignon alongside the lobster tails and drizzle the Béarnaise sauce generously over the top.