Filet Lobster Oscar Recipe
Recipe information
Make Filet Lobster Oscar in just 40m. 6-ounce, USDA choice beef tenderloin, chargrilled with half lobster tail served with asparagus and bearnaise
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Bearnaise Sauce
In a saucepan, combine shallots, tarragon vinegar, and a pinch of salt. Simmer until reduced to about 2 tablespoons. In a bowl, whisk the egg yolks and the reduction together. Gradually add melted butter while whisking continuously until the sauce thickens. Stir in chopped tarragon and season with salt and pepper.
2. Cook the Lobster
Boil a pot of salted water. Add the lobster tail and cook for about 6-8 minutes until the shell turns bright red. Remove and let cool, then cut the tail in half lengthwise.
3. Grill the Tenderloin
Preheat the grill to medium-high heat. Season the beef tenderloin with salt and black pepper. Grill for about 4-5 minutes on each side for medium-rare, or to your preferred doneness.
4. Grill the Asparagus
Toss the asparagus with olive oil, salt, and pepper. Grill for about 3-4 minutes until tender and slightly charred.
5. Plate the Dish
On a plate, place the grilled beef tenderloin, top with half of the lobster tail, and arrange the grilled asparagus on the side. Drizzle with bearnaise sauce and serve immediately.
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