filet mignon and Lobster tail with Bearnaise sauce by Steven Dolby

BEARNAISE SAUCE
(Serves 6-7 people)
1/2 Medium shallot (sliced)
1 Tsp unsalted butter (for sweating)
2 Tarragon sprigs
1/2 Tsp black peppercorns
1/2 Cup apple cider vinegar
1/4 Cup white wine
2 Sticks of unsalted butter (melted)
4 Egg yolks
2 Tsp Tarragon (roughly chopped at the end)
Salt & ground black pepper (to taste)
Keep warm over a pan of warm water

OTHER INGREDIENTS
6oz filet mignon (per person)
4oz Lobster tail (per person)
Side item of your choice

© STEVEN DOLBY