Ingredients:
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 32 minutes
- Kcal: 580 kcal
- Servings: 2 servings
- 2 filet mignon steaks, 1.5 inches thick
- 2 Jumbo shrimp tails
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Béarnaise Sauce:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 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 shrimp tails on the grill, flesh side down, and cook for about 3-4 minutes, turning once, until the tails 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 Shrimp tails with the Béarnaise sauce on the side.
