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.
Grilled Filet Mignon with Lobster and Béarnaise
Ingredients
6 6 oz. filet mignon, room temperature
3 lobster tails
2 tablespoons butter, melted
freshly cracked black pepper
a sprinkle kosher salt
Sauce Béarnaise
For the reduction:
½ cup white wine
¼ cup white wine vinegar
2 shallots, finely diced
1 sprig fresh tarragon
For the sauce:
4 egg yolks
3 tablespoon vinegar-wine reduction
¾ cup melted butter
1 tablespoon chopped tarragon
kosher salt to taste
Directions
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.
Grilled Filet Mignon with Lobster and Béarnaise
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Tender grilled filet mignon topped with lobster and a rich béarnaise sauce…
The first time I made this extremely delicious GRILLED FILET MIGNON WITH LOBSTER AND BÉARNAISE, I took my first bite and asked the person next to me “Can you believe this?” Well, better believe it! Follow our step-by-step guide and I promise you’ll have the same success when you make it for friends and family.
This main course is the star attraction for this year’s DINNER ON THE DOCK 2019, with the goal of creating something both flavourful and especially memorable. No surprise then that the concept has its roots in a famous recipe, first created for King Oscar II of Sweden.
His chef prepared veal cutlets, topped with crab or crayfish and smothered with béarnaise. No disrespect king-man, but wish you were still here because we think you’d love our version even more.
There are three key components to the recipe – grilled filet mignon, barbecued lobster and a sauce béarnaise.
Here are some thoughts about each, along with suggestions on what to serve with it.
STEAK YOUR CLAIM
Regarded as the finest cut of beef, FILET MIGNON is the smaller end of the tenderloin. I suggest you have a chat with your trusted butcher in advance; tell them about the recipe and explain how you’ll be preparing it. I also think the 6 oz. size we’re calling for is just right, especially since there is also lobster and a very rich sauce to come.
Additional thoughts – I always bring the steaks to room temperature before I begin to ensure they cook evenly. To keep them extra tender, please don’t season them with salt until they come off of the grill. Finally, there’s always that quest for perfect doneness; follow my suggestions in the instructions below and keep a fork and knife handy to test doneness on your portion. If you have a meat thermometer, your goal is 120°F for medium-rare and 125 – 130°F for medium.
GIVE IT A REST
Since this main requires the preparation of two additional components, give the steaks a bit of time to rest – I usually let mine sit for 15 minutes. This presents ample time for the juices within to settle and lock in so the steaks remain tender.
LOBSTER TALES
The addition of barbecued lobster tails is decadent, I know, but trust me, nothing else compares. Split the back of the shells before placing the tails onto the grill and cook for about five minutes with the barbecue lid down.
Once they come off the grill and cool a bit, you’ll be able to easily split them open by hand to withdraw the buttery meat. Yes, it’s all quite fabulous.
FEELING SAUCY
When Carol and I first discussed the concept for this recipe, I was thankfully feeling pretty saucy. I decided on SAUCE BÉARNAISE for its creaminess as well as its distinctive tarragon-enhanced flavouring. Click HERE to watch our 1-minute video on how to prepare it. Don’t worry, you got this.
PLATE IT UP
Surprisingly, this memorable meal is easy to plate. Simply place the filet mignon onto your dinner plate, add a few medallions of the lobster, followed by a small ladle or two of the béarnaise. The final flourish is a sprinkle of black pepper, add our suggested sides and you’re good to go. Get ready for lots of oohs and aahs!
Serving this main course is made even more enjoyable with simple sides like ourCHEESY CORN SIDE DISH, our OVEN-ROASTED ASPARAGUS and our HASSELBACK POTATOES. You can also keep things super simple and roast cherry tomatoes with a drizzle of olive oil, salt and pepper.
A meal fit for a king or queen awaits – enjoy our GRILLED FILET MIGNON WITH LOBSTER AND BÉARNAISE.
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Ingredients
6 6 oz. filet mignon, room temperature
3 lobster tails
2 tablespoons butter, melted
freshly cracked black pepper
a sprinkle kosher salt
Sauce Béarnaise
For the reduction:
½ cup white wine
¼ cup white wine vinegar
2 shallots, finely diced
1 sprig fresh tarragon
For the sauce:
4 egg yolks
3 tablespoon vinegar-wine reduction
¾ cup melted butter
1 tablespoon chopped tarragon
kosher salt to taste
Directions
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.
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