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        COOKING INSPIRATION — Tenderloin & Lobster Tail

        Tenderloin & Lobster Tail

        Tenderloin & Lobster Tail

        Seared Tenderloin With lobster tail and hollandaise


        • 1 tenderloin
        • 1 lobster tail
        • 1 cup white wine vinegar
        • 1 tbsp black pepper
        • 1/4 bunch tarragon
        • 1/2 lb butter
        • 4 clove garlic
        • 1/2 bunch thyme
        • 3 egg yolks
        • 1 shallot


        1. In a small sauce pan melt all but a small knob of butter slowly, skimming the milk solids that rise to the top (clarify), set aside
        2. Reduce vinegar with tarragon, 2 cloves of garlic, black pepper, sliced shallot. Reduce by 3/4. Strain and set aside
        3. In a double boiler add egg yolks with vinegar whisk until doubles in volume. Add in slowly the clarified butter while whisking until mixture begins to thicken. Remove from bowl and season with salt if needed.
        4. Sear room temperature tenderloin in frying pan on high heat about 3-4 minutes on each side, after your first flip add the rest of the butter, garlic and thyme to the pan, place lobster tail in the same pan and baste both for remaining 3-4 minutes
        5. Rest tenderloin for 5 minutes on a cutting board keeping the tail in the frying pan off heat
        6. Plate with hollandaise sauce and enjoy!