Grilled Filet Mignon with Lobster and Béarnaise - Weekend at the Cottage

Prepare the steaks: Remove the steaks from the fridge two hours before grilling. Pat them dry with paper towel and season both sides with freshly cracked black pepper. Preheat barbecue to 500°F. Grill steaks for two minutes, then flip over and grill for an additional two minutes. Repeat two additional times, turning the steaks 45° to achieve a crisscross grill marking. Test the steaks at 8 minutes - 120°F for medium-rare, 125 - 130°F for medium - and cook longer if required. Transfer cooked steaks to a platter and brush lightly with melted butter. Season with salt and leave to rest for 15 minutes.

Barbecue the lobster: Split the backs of the lobster tails using kitchen shears or a knife. Transfer to grill and cook for 5 minutes with the lid down. Remove from the grill onto a platter and brush with butter. Once the lobsters have cooled enough to handle with bare hands, crack the shells open. Remove the meat from the shells and slice it ½-inch thick. Reserve.

Prepare the sauce: Place wine, vinegar, shallots and the sprig of tarragon into a small saucepan. Bring to a boil and reduce the liquid by half. Strain. Place a bowl with the egg yolks over a pan of simmering water. Whisk in the reduction until foamy. Immediately remove from heat. Slowly drizzle in the melted butter, whisking constantly to create a light sauce. Add the tarragon and combine. Season to taste with a sprinkle of kosher salt. Cover the surface with film wrap until use.

Assemble: Place one steak onto each dinner plate. Divide the lobster meat, portioning equal amounts onto the steak. Add one or two ladles of the sauce over the lobster so that it cascades down over the meat. Garnish with freshly cracked black pepper and a few tarragon leaves before serving.

Prepare the steaks: Remove the steaks from the fridge two hours before grilling. Pat them dry with paper towel and season both sides with freshly cracked black pepper. Preheat barbecue to 500°F. Grill steaks for two minutes, then flip over and grill for an additional two minutes. Repeat two additional times, turning the steaks 45° to achieve a crisscross grill marking. Test the steaks at 8 minutes - 120°F for medium-rare, 125 - 130°F for medium - and cook longer if required. Transfer cooked steaks to a platter and brush lightly with melted butter. Season with salt and leave to rest for 15 minutes.

Barbecue the lobster: Split the backs of the lobster tails using kitchen shears or a knife. Transfer to grill and cook for 5 minutes with the lid down. Remove from the grill onto a platter and brush with butter. Once the lobsters have cooled enough to handle with bare hands, crack the shells open. Remove the meat from the shells and slice it ½-inch thick. Reserve.

Prepare the sauce: Place wine, vinegar, shallots and the sprig of tarragon into a small saucepan. Bring to a boil and reduce the liquid by half. Strain. Place a bowl with the egg yolks over a pan of simmering water. Whisk in the reduction until foamy. Immediately remove from heat. Slowly drizzle in the melted butter, whisking constantly to create a light sauce. Add the tarragon and combine. Season to taste with a sprinkle of kosher salt. Cover the surface with film wrap until use.

Assemble: Place one steak onto each dinner plate. Divide the lobster meat, portioning equal amounts onto the steak. Add one or two ladles of the sauce over the lobster so that it cascades down over the meat. Garnish with freshly cracked black pepper and a few tarragon leaves before serving.